THE MAGEE 




Far Ifcdies 



6 ©ft. Aft'S 

st. mmn., : . 




Pi 




PV6 



T X 

<:1Mk! if TOSHES, 

SciRR SYMWGES, ETC., 
Desk iU> v 1 

t H WJf CO M P A - V . 
East tth street,. 




UL MiNfe. 



WOMAN'S WAYS TO HEALTH 

Send for- ilea? ih Boo It 

MINNESOTA VMVl CO., | 
416 New Y©r& Lips Building. 

MINNEAPOLIS, MlNf$l 



LIBRARY OF CONGRESS. 



Tl 




VNDARD MANUAL 



taries, 



UNITED STATES OF AMERICA. 



|h public life or 



corporate bodies is 



REED'S RULES 



By HON. THOMAS B. REED, 



Ex-Speaker of the House of Representatives. 



"I commend the book most highly." 

william Mckinley, 

President of the United States. 
"Reasonable, right, and rigid." 

J. STERLING MORTON, 

Ex-Secretary of Agriculture. 



CLOTH, 75 Cents. LEATHER, $1.25. 

RAND, McNALLY & CO., Publishers, CHICAGO. 



Peerless Steam Laundry 



TELEPHONE, 428. 74 E. MICHIGAN ST., 



Laundry will be gotten out while the Boats lay in Port, in first-class order at 
Eastern Prices. We have an Agent at every Boat on arrival, 
and Deliver Promptly before Sailing. 



CARLING'S RESTAURANT 



DULUTH, MINN. 



WE DO THE WORK FOR THE 
NORTHERN STEAMSHIP COMPANY. 



4 



H. A. BLUME, Proprietor. 



...AND... 



OYSTER HOUSE. 



FINEST IN THE 



** 347-349 Robert Street, 



NORTHWEST. 



ST. PAUL, MINN. 



Carriages, H. C. KENDALL'S Telephone No. 60 



Coupes, 
Victorias, 
and 

all kinds of 
Fine 

Light Livery. 



DULUTH 
0A\NIBUS 
TRANSFER 
LINE. 



Open 
Day and 
Night 
No. 20 

Second Ave. West, 

DULUTH, MINN. 




St. Louti ZioteL... puluth, mm. 



UNIVERSALLY POPULAR. 



OUR CHEF'S 



BEST BECEIPTS 



A PRACTICAL COOK BOOK 

FOR 

PEOPLE WHO LIKE GOOD THINGS TO EAT. 



CHICAGO AND NEW YORK: 

BAND, McNALLY & COMPANY, 

PRINTERS. 



SECONH COPY 




38211 

Copyright, 1899, ^>Y Rand McNally & Co. 

%6e *'" ^eceiveo. 



^^piY or coJv>^v 



INTRODUCTORY 



'The receipts offered in the following pages 
were gathered from the practical experience 
of good cooks. Every receipt has been used 
many times, and the proportions and method 
of preparation, if carefully followed, will 
always produce good results. Many of the 
best receipts are not to be found in any other 
book of receipts. 



OUR CHEFS BEST RECEIPTS 



SOUPS 



CHAPTER I 

"Let thine eye be thy cook." 

— Henry V. 

Bouillon 



1 tablespoonful of butter 
1 bay leaf 

1 stalk of celery 

2 slices of carrot 

Shell and white of 1 egg 



H lbs of finely chopped round 

beef 
% onion, sliced 
3 or 4 cloves 
2 sprigs of parsley 



Melt butter in a kettle, add the onion and cook until 
thoroughly brown, when add the beef and other ingredients 
and one quart of cold water. Put on the back of stove well 
covered, and let simmer gently for three hours. Strain, 
return to the kettle, and bring to a boil. Beat the white of 
egg with ? cup cold water. Crush the shell and add to the 
egg. Add this to the boiling bouillon. Let boil a minute 
and set on back of stove to settle. Strain through a cheese 
cloth wrung out of cold water. — From Table Talk. 



Schiller Cigar Co. 



GOOD CIGARS 



326 West Superior Street, DULUTH, MINN. 

(5) 



6 



OUR CHEF'S BEST RECEIPTS. 



Bouillon 

1 soup bone 1 small knuckle veal 

1 tablespoon sugar 1 stalk celery 

2 sprigs parsley 1 blade mace 

4 cloves \ teaspoon kitchen boquet 

2 lbs. soup meat 4 quarts water 

2 slices onions 2 slices turnip 

1 slice carrot 1 small bay leaf 

4 peppercorns \ lemon 

Wipe the meat, chop fine, add cold water, let stand half 
an hour, simmer slowly five hours — never allow it to boil. 
Chop vegetables. Brown the sugar, add onion and stir until 
brown. Add vegetables and seasoning to soup, simmer 
one hour longer, strain, cool, remove fat. Re-heat, but before 
it boils stir in the whites of two eggs, slightly beaten. Bring 
to a boil, strain through napkin, salt to taste, serve in cups 
with half a thin slice of lemon or small spray of parsley in 
each cup. A wine glass of sherry may be added if that flavor 
is liked. — E. L. 

Amber Soup 

1 qt. of waier to 1 bay leaf 

1 lb. of beef — the round of steak 3 cloves 

6 peppercorns 6 allspice 

1 cup of the raw meat, browned 1 gill of finely chopped onions, 

turnips and carrots and 

celery. 

Let simmer 4 hours, then put in the vegetables and cook 
one hour more. Strain and clear with the white of one egg. 

To make it the amber color, one cup of the meat must be 
browned. — Kate. 



Ok D)ercbant$ fiotel 



EUROPEAN PLAN 

Rates, 50c. and upward. 

WM. MEINHARDT, Mgr. Cor. Superior St. and 2d Ave. West, DULUTH, MINN. 



OUR CHEF'S BEST RECEIPTS. 



7 



» 



»TI 



105 WEST SUPERIOR STREET 
DULUTH, MINN. 

Telephone No. 344. 



Tourists will find 
Headquarters here for 

Home-cooked Meals.... 

Ice Cream, 

Ice Cream Soda, 

or a box of 

Lownevs Chocolates 



Bean Soup 

1 small beef soup -bone 1 qt. beans, soaked over night 

4 medium sized onions 2 heads of celery 

Salt and pepper 

Simmer all together for five hours. Strain through coarse 
sieve. Return to the stove until hot and serve. 

Celery Soup 



1 pt. boiling water 
2^ cups milk 
3 tablespoons butter 
Salt and pepper to taste 



3 cups celery (cut in ^--in. 

pieces) 
1 slice onion 
\ cup flour 



Wash and scrape celery before cutting in pieces, cook in 
boiling water until soft, rub through a sieve, scald milk with 
the onion, remove onion, and add milk to celery. Bind with 
butter and flour cooked together. Season with salt and 
pepper. Outer and old stalks of celery can be utilized for 
soup. . — E. V. E. 

Corn Soup 

1 can corn 2 tablespoons butter 

3 pints milk 1 tablespoon flour 

Boil the milk for several minutes, strain, add the flour and 
butter rubbed together, cook fifteen minutes. Just before 
serving beat one egg light and stir in. Season with pepper 
and salt. — Mrs. Agnew. 



OUR CHEF'S BEST RECEIPTS. 



Cream of Spinach 

2 qts. spinach 2 tablespoons, scant, butter 

1 qt. milk 2 heaping tablespoons flour 

1 slice of onion 2 teaspoons salt 

^ small bay leaf \ saltspoon pepper 

Cook spinach with half cup of water for ten minutes; 
drain off water ; chop spinach very fine. Make a white sauce 
by cooking together the flour and butter and stirring them 
into the hot milk to which the onion and bay leaf have been 
added. Stir in the chopped spinach and water, cook two 
minutes, strain through coarse sieve and serve. The onion and 
bay leaf may be omitted and must be used sparingly if at all. 

Cream Pea soup is made by using one quart of green peas 
boiled and rubbed through a strainer, in the place of the 
spinach. — E. L. 

Mock Turtle Soup 

Boil a soup-bone, or the remains of a roast, with an onion 
cut small, for several hours. Let it stand till cold, and take 
off the grease. When you wish to use it, put the soup on the 
fire, with the addition of spices to taste, cinnamon, cloves and 
allspice, a little salt, a small piece of red pepper, and some 
tomato catsup. Stir in browned flour, previously mixed 
smooth with cold water, to give the proper consistency, and 
let it boil a few minutes. Have small pieces of the meat in 
the tureen, and pour on the soup. — Miss Belknap. 



Western 



Land 



Company 



194 AND 196 EAST THIRD 
STREET, 

ST. PAUL, MINN. 



Buy and Sell Choice Farm Lands. Special Attention Given to 
Farm Mortgage Loans. 



OUR CHEF'S BEST RECEIPTS. 



9 



Mock Chicken Soup 

2 tablespoonfuls of flour l\ pint of beef stock 

2 tablespoonfuls of cream 1 egg 

Butter size of an egg 

Put butter and flour in a sauce pan, stir until smooth, add 
stock little by little. Just before taking from the fire add 
the cream and egg, well beaten together. Salt and pepper to 
taste. 

Onion Soup 

6 large onions 2 tablespoons butter 

1 quart soup stock Salt and pepper 

f pint cream 

Fry onions in the butter, but do not brown. Add the 
stock, and boil 10 minutes, season, and just before serving 
add the cream. — Mrs. Oliver Crosby. 

Tomato Soup 

1 can tomatoes 1 quart water 

1 small onion 8 or 10 cloves, whole 

Salt and pepper 

Boil until well seasoned, thicken with 1 teaspoon corn- 
starch, and strain. — Mrs. Oliver Crosby. 

Tomato Soup 

1 qt. of tomatoes fresh or canned 1 qt. of water 

Butter size of an egg y cup of rice, well cooked 

Salt and pepper 

Cook tomatoes until soft, then strain. Then add season- 
ing and rice. 

ill T© E#T^.?^SS,„t 



321-325 Robert St., St. Paul, Minn. J. W. LA B/UJ, Prop. 



10 



OCR CHEF S BEST RECEIPTS. 



Tomato Soup 

1 qt. of milk 1 qt. tomatoes 

A little cayenne Butter size of a walnut 

Salt and pepper rolled crackers A little soda in the boiling 

milk . —Fannie. 



Cream of Tomato Soup 

\ can tomatoes 1 qt. milk 

2 scant tablespoons butter 2 heaping tablespoons flour 

1 teaspoonf til salt \ saltspoonf til pepper 
\ saltspoonful soda 

Cook tomatoes until quite soft. Heat milk in double 
boiler, cook butter and flour together, add a little hot milk 
and stir well into the remainder of the milk. 

When the thickened milk has boiled ten minutes, season 
the tomatoes, add soda, strain them into the milk and serve 
at once. ■ — E. L. 

Soup 

For Scotch egg soup, two quarts of milk, into which slice 
an onion (and if the milk is over a day old as much baking 
soda as will half cover a dime may be added) ; boil till the 
onion is tender. Mix two tablespoonfuls of butter and two 
medium tablespoonfuls of flour into a paste, which stir into 
the soup until it dissolves smoothly and the soup boils ; season 
with two tablespoonfuls of salt and half a saltspoonful of 
pepper. Poach as many eggs as there are persons, drop them 
nto the soup after it is in the tureen. — Ethel Selkirk. 



5 fT BOYQE DRUGG,ST 

335 Superior Street w„ duluth, minn. 



I 



OUR CHEF'S BEST RECEIPTS. 



11 



-El 



TRY US, YOU WILL LIKE US. 



Turns out the Whitest, 
Cleanest, and Best Laun- 
dry Work in America. 




Shirts, Collars, and Cuffs 
have a Soft. Flexible Fin- 
ish, with No Saw Edges. 



Sixth and John Streets, St. Paul, Minn. 



FISH 



CHAPTEE II 

"Fish for fasting days and flesh for holidays." 

— Pericles. 

Baked Whitefish 

After the fish has been well cleaned and washed, open 
down the back, take ont the back bone, being careful not to 
remove any fat or meat with the bone. Wipe dry. Have 
lard in the pan heated hot as for frying. Flour the skin and 
place skin side down. Bake three-fourths of an hour in hot 
oven. When nearly clone sprinkle with white pepper and salt 
and some melted butter to help brown it. Slip the whole 
fish in a hot platter and serve. 

Codfish Balls 

1 cup codfish 2 cups potato 

Butter \ size of egg 1^ eggs 

Beat very light, if too thin acid the other one half egg. 
Drop by spoonful in hot lard. — Mrs. Kelliher. 

2 



12 



OUR CHEF'S BEST RECEIPTS. 



C, f% . It's Purer 

rescent grand gw^er 

^a^r ake Cmmivy Butter 

butter churned u< ^ 

JEscalloped Salmon 

1 can salmon 2 eggs 

2 tablespoons melted butter 1 teacup fine cracker crumbs 
Salt and pepper 

Mince fish fine with a fork. Stir in butter, season, stir in 
eggs, then crumbs. Add milk to the consistency of mush. 
Bake in buttered dish, half hour. 

Sance 

One cup milk brought to boil, thicken with one teaspoon 
cornstarch. Add liquor from salmon and one beaten egg. 
Stir carefully, just boil up. — Mrs. Oliver Crosby. 

Fisli Balls (Very Fine) 
1 pint of raw potatoes 1 cup of flaked codfish 

Cut the potatoes into pieces and boil with the fish until 
the potatoes are tender ; drain off the water and mash with a 
perforated potato masher; beating them thoroughly. Add: 
1 tablespoon of butter 1 egg 

A shake of cayenne pepper 

Beat again thoroughly till fine and smooth as velvet. 
Shape with a spoon into balls, place in a frying basket which 
has been dipped into hot lard to prevent them from sticking 
to the basket. Don't let them touch each other. Have the 
fat so hot that the bit of bread will brown while you are 
counting forty. Plunge the basket in and remove as soon as 
balls are brown. Shake the basket lightly, to drain off the 
fat, and put on brown paper till all are fried. 

— Lilian Grant Caldwell. 



OUR CHEF'S BEST RECEIPTS. 



13 



Fish Turbot 

Two pounds of whitefish, steam till tender, remove the 
bones, pick up fine, and season with pepper and salt. 

Dressing 

1 pint of milk \ pound of flour 

\ pound of butter 2 eggs 

Heat the milk, thicken with the flour. When cool add 
the eggs and butter. Season with a very little onion and 
thyme. Put in a baking dish a layer of fish, then of dressing, 
till full. Cover the top with bread ciumbs and bake half an 
hour. —Mrs. F. I. Whitney. 

Finnan Hackly 

One-half a fish picked up and braised in butter. Add 1 
cupful of cream, 3 hard boiled eggs, chopped, yolk of 1 raw 
egg, 1 teaspoonf nl of grated Edam cheese, 1 tablespoonful of 
flour. Season to taste and cook three or four minutes. 




14 



OUR CHEF'S BEST RECEIPTS. 



Deere Vehicles arc All Right 




Steel Corner Bodies, w w Spring Cushions. 

ASK YOUR DEALER FOR OUR CATALOGUE, 
OR WRITE US AND WE WILL SEND ONE... 

DEERE & WEBBER CO., Minneapolis, Minn. 



Lobster Xewburg 

1 lobster, weighing about four 4 tablespoons of butter 

pounds 2 tablespoons of brandy 

2 tablespoons of sherry 2 teaspoons of salt 
4; teaspoon of pepper % pint of cream 

4 eggs, yolks Slight grating of nutmeg 

Cut the lobster into small pieces, heat the butter in a fry- 
ing pan. When hot put in the lobster, cook slowly for 
fiye minutes, then add the salt, pepper, sherry, brandy and 
nutmeg and simmer five minutes longer. Meanwhile beat 
the yolks of eggs well and add the cream to them. Pour this 
over the cooked mixture and stir constantly for one minute 
and a half. Serve immediately. 

Special care must be taken to stir the mixture constantly 
after the cream and eggs are added. 

— Mrs. Woodford, Detroit, Mich. 



OUR CHEF'S BEST RECEIPTS. 



15 



Mackerel Balls 

Soak a mackerel over night. In the morning pour cold 
water over it and let it just come to the boiling point. Shred 
it carefully, rejecting all skin and bones. Add an equal 
quantity of cold mashed potatoes, 2 well beaten eggs. Season 
with pepper and a few drops of lemon juice. Make into 
small balls, and fry in very hot, deep lard. 

Salmon Loaf 

1 can salmon 4 eggs, beaten light 

4 tablespoons butter, melted \ cup bread or cracker crumbs 

Season with salt, pepper and parsley. Chop the fish fine, 
then rub the butter in until smooth. Beat the crumbs with 
the eggs and work all together. 

Steam in a buttered mould one hour. 

Sauce 

1 cup milk heated to a boil, 1 teaspoon catsup 

thicken with 1 pinch cayenne pepper 

1 tablespoon of cornstarch, the liquor of salmon (add a little 
butter if this is not rich enough) 

Put the egg in last and boil one minute. 

—Miss M. S. Gilbert. 



13. POOTH Sf C®. 


->* 




"Oval Brand" 





OYSTERS, FISH, and CANNED GOODS 



60 EAST THIRD STREET, ST. PAUL. 



16 



OUR CHEF'S BEST RECEIPTS. 



1 can salmon 



Salmon Loaf 

3 eggs 



Drain and pick up salmon, season with pepper, beat eggs 
very light and stir with salmon. Put in a buttered dish and 
bake in a pan of boiling water one half hour in moderate 
oven. 

Serve with the following sauce : 



Heat 1 cup milk, add 1 tablespoon cornstarch stirred into 
1 tablespoon liquor from salmon, 1 tablespoon butter, 4 tea- 
spoons tomato catsup, 1 beaten egg, red pepper and salt. 
Beat well, and add to the milk. .Cook until like cream. 



Salt and pepper 

Melt the butter, stir in the flour, then add gradually the 
milk, season and add the salmon picked up in pieces. Cook 
about 10 minutes. Arrange mashed potatoes in a circle on a 
hot dish. Pour the prepared fish into the center. Garnish 
with parsley, and serve at once. 



Sauce 



Serve hot. 



— Mrs. F. B. Jerrard, Superior. 



1 can of salmon 

2 tablespoons of butter 



Walled Salmon 

1 pint of milk 
r tablespoons of flour 



Miss A. H. G., Ypsilanti. 




A PURE.... 



USED EXCLUSIVELY IN THE 

GREAT NORTHERN 

RAILWAY COMPANY'S SERVICE. 





C. R. GROFF COMPANY 



ST. PAUL, MINN. 



MANUFACTURED BY 



OUR CHEF'S BEST RECEIPTS. 



17 



Shrimp Croquettes 

Remove one cau of shrimps from the can. Throw them 
into cold water and wash rapidly but carefully; drain well 
and then chop fine with a silver knife. Place over the fire in 
a double boiler half a pint of milk ; rub together one rounidng 
tablespoonful of butter and three of flour ; add to the boiling- 
milk and stir to a thick paste. Add to the shrimps a level 
teaspoonful of salt, a level tablespoonful of parsley, a table- 
spoonful of lemon juice, and a little cayenne pepper. Now 
add the sauce, mix well, spread out on a platter and set on 
ice until very cold. When cold, form into cylinder -shaped 
croquettes, roll in fine bread crumbs, cover with egg and roll 
again in coarser bread crumbs. Fry, three at a time in a 
frying basket in very hot lard, until a nice brown. Place on 
soft, brown paper to drain and serve hot, garnished with 
parsley. — G-rt. Nor. S. S. 





Are recommended by the best physicians as a positive 
cure for Rheumatism, Neuralgia, La Grippe, 
Colds, Liver, Skin, Obesity, and Ividuey 

Troubles. Gives beautiful complexion, soothes the 
nerves, and prevents sickness. 

The Robinson Cabinet is the ONLY genuine 
FOLDING CABINET with door. It folds like a screen 
in a six-inch space. Spurious imitations crush together 
and ruin the goods. The Robinson Cabinet 
opens at the top to cool off", others do not. 
There are over 100,000 people using Bath cabinets in 
the United States to-day, that have been purchased in 
the last three years. "We have opened an office in every 
prominent city,where our Cabinet canbesi'en and pur- 
chased—this protects people from being misled by 
advertisements. We have a t onrist's style for travelers; 
takes small space, and can be put in a grip or trunk. 

AWARDED FIRST PREMIUM AT OMAHA EXPOSITION. 

"We guarantee our Cabinet for twenty years. Sample of goods, circulars, and 1,000 
letters from delighted patrons, sent free. Every ailment can be cured or greatly benefited 
by the bath. We handle all kinds of Hygienic Appliances. PRICES of CABINETS RANGE 
FROM W3.50 TO $12.50. Large commission to COO I) AGEXTS. We furnish capital. 
\Y rite to-day for large book giving full description of six different styles. 

H. ROBINSON THERMAL BATH CO., 7 1 3-72 1 Jefferson St., Toledo,0hio. 



OPEN. 



18 



OUR CHEF'S BEST RECEIPTS. 



OYSTERS 



Creamed Oyster for Chafing Dish 

1 tablespoon butter 1 level tablespoon flour 

1 cup sweet cream 1 egg 

1 pint of washed oysters Salt and pepjjer 

Heat the chafing dish and put in the butter to melt ; when 
melted, cream into it the flour, stirring until perfectly smooth. 
Beat the egg light and stir into the cream. Add this to the 
creamed butter and flour and when hot stir in the oysters. 

When the oysters curl, serve on toast. 

— Mrs. Moses Folsom. 

Escalloped Oysters 

1 quart oysters 1 quart cracker crumbs 

1 pint milk \ cup of melted butter 

Salt and pepper to taste. Mix all together, put in a 
buttered baking dish. Bake about f of an hour. 

— Mrs. Towner, Ypsilanti, Mich. 




THOSJ- STOREY — 

....PRACTICAI 

taxidermist 

Birds and Animals Mounted 
in Life-like A ttitude. M oose 
and Deer Heads Always on 
Hand — 

Fur Rugs a Specialty 

227 E. SUPERIOR ST., 
Duluth, Minn. 



OUR CHEF'S BEST RECEIPTS. 



19 



Fried Oysters 

Drain oysters well, and lay upon clean cloth to absorb 
most of moisture. 

Prepare cracker crumbs by rolling fine, adding salt and a 
dasli of cayenne pepper for seasoning. 

First roll oyster in cracker crumbs, then in beaten egg, to 
which has been added 2 tablespoonfuls of oyster liquor to 
each egg, then in cracker crumbs last, thoroughly covering 
the oyster. Drop in a basket in boiling lard. Cook till 
light brown, and place upon brown paper for few seconds 
before putting upon heated platter, and serve at once. 

— Lilian Grant Caldwell. 

Fried Oysters 

Wipe large oysters dry, dip in egg, then fine cracker 
crumbs, season with salt and pepper and fry in butter over 
a slow fire ten minutes. 

Oyster Loaf 

Out the top from a loaf of bread. Dig out the center, fill 
with a layer of oysters cooked in a little cream and seasoned, 
and a layer of crumbs until full. Cover with the crust and 
put in oven a few minutes. 

m> 

If you are out for Health or Pleasure, m ■ m m m m 
take a trip to TOWER or ELY, over the 

IDxyiOT if \mm Kmm it K„ 

Good Fishing, Beautiful Lakes, No Hay Fever. 
Guides, Canoes, and Outfits furnished on 
application at reasonable rates. 

Address A. H. VIELE, General Passenger Agent DULUTH, MINN. 

TPs " 



20 



OUR CHEF'S BEST RECEIPTS. 



UPHOLSTERED FURNITURE, CARPET CLEANING, 

MATTRESSES, CARPETS. WINDOW SHADES. 

Telephone 875. 

Schroeder & Dickinson 

URH O LS TERERS 
76 EAST SIXTH STREET. ST, PAUL, MlNN . 

Oyster Croquettes 

1 quart oysters 4 tablespoons cream 

4 tablespoons oyster liquor 1 tablespoon butter 
Yolk of 2 eggs 2 tablespoons flour 

1 tablespoon chopped parsley 
Season well. Drain and chop tine the oysters. Eub the 
butter and flour together in a hot spider, add cream and 
liquor, then eggs. Cook a minute and take from fire and 
add oysters, parsley and seasoning. When cold, form into 
croquettes, roll in egg and cracker crumbs. Fry in wire 
basket in hot lard. — Mrs. Newcomb. 

Oyster Salad 

One quart of oysters steamed until plump. Throw into cold 
water. Chop 4 heads of celery. Cut oysters in half, salt 
and mix together. 

Dressing 

Beat 2 eggs well, add 1 teaspoon of mixed mustard, 1 tea- 
spoon of cornstarch, ^ cup good vinegar, little salt and pepper 
(red). 

Cook over steam until thick, add a piece of butter size of 
an egg, 1 wineglass of sweet cream when cold. 

To Fry Oysters in Batter 

4 eggs 1 quart oysters 

4 tablespoons milk 2 tablespoons flour 

Drain oysters in colander 2 hours. Put a little flour in a 
dish and mix with pepper and salt. Rub the oysters well 
into it before dipping into the batl er. Fry in a wire basket 
in deep lard. — Mrs. L. Barbour, Detroit. 



I 



OUR CHEF'S BEST RECEIPTS. 



21 



MEAT 



CHAPTEK III 

"And who abstains from meat that is not gaunt?" 

— Richard II. 

Baked Pork Tenderloin 

Split down one side a large tenderloin. Pound it out flat, 
fill with a nice bread dressing and sew up and bake. Season 
well with pepper, salt, butter and sage. 

Beef Loaf 

4 pounds of beef (the round) 5 eggs 

chopped fine 6 small crackers 

4 tablespoons butter Pepper and salt 

(Cloves and sage if liked) 

Mix well, two loaves, and bake two hours. 

— M. S. G. 

Beefsteak Pudding 
1 lb. flour \ lb. suet 

1 lb. steak 1 beef kidney 

Make a crust with the suet, chopped fine, and the flour, 
roll out part and line sides of pudding dish — a quart bowl is 
best — cut steak and kidney into small pieces, put in dish, 
add: 

1 cup water Pepper 
Salt 

Dredge with flour. Roll the remainder of the crust and 
cover well. Steam three hours. — Mrs. H. Twyford. 

Beef Croquettes 

Chop very fine some cold cooked beef, add twice as much 
hot mashed potatoes well seasoned with butter and salt. Add 
one well beaten egg. Form into balls, dip in egg and cracker 
crumbs and fry. 



22 



OUR CHEF'S BEST RECEIPTS. 



Boiled Chicken and Macaroni 

Stuff as for roasting a pair of fowls, medium size. Sew up 
each chicken in tarlatan or cheese cloth. Boil until tender. 
Take out about 1 cupful of the liquor, strain and season and 
cook in it 1 cup of macaroni broken in inch pieces; stew 
twenty minutes. Garnish a platter with the macaroni and 
parsley and lay chickens in center. Serve with drawn butter. 

Boiled Turkey 

Choose a tender hen turkey, weighing about seven pounds, 
stuff it with a bread or oyster dressing. Put in a kettle with 
enough water to cover it and boil about two hours, or until 
tender. Season well with butter, pepper and salt. 

Breaded Chicken 

Prepare young chicken as for frying. Dip each piece in 
egg and cracker crumbs. Season with pepper, salt and 
minced parsley. Put in a baking pan with a piece of butter 
on top of each, add half cup of water and bake slowly, basting 
often. When done, place on a warm platter. Into the pan 
pour a cup of cream or rich milk, a cupful of bread crumbs, 
season well, let boil and pour over chicken and serve. 

Chicken Balls 

Mix together \ cup chicken meat' chopped fine and \ cup 
soft part of bread. Season with salt and cayenne and 
moisten it with enough raw yolk of egg to bind it, so little 
balls can be made of it. Roll in egg and cracker crumbs 
and fry. 

Chicken Croquettes 

Three teacupfuls of finely minced chicken, season with 
chopped parsely, salt, pepper and a little red pepper to taste. 

Boil 1 teacup of milk, stir into it 1 tablespoon butter and 
a heaping teaspoon of flour rubbed together. When cold add 
the chicken, roll in shape. Dip in egg, roll in cracker 
crumbs and fry in hot lard. 



OUR CHEF'S BEST RECEIPTS. 



23 



While on your trip to the Head of the Lakes, do 
not fail to visit the Famous 

Iron Mines of the Mesaba Range 

....ALONG THE.... 

Ouluth, Missabe & Northern Ry. Line 

Trains leave Duluth Umon Depot in morning, daily 
except Sunday, and return in afternoon of same day. 
First-class equipment, with speed and safety will 
ensure you a pleasant and comfortable trip. 

J. B HANSON, Gen'l Pass'r Agent, 

DULUTH, MINN 



Chicken Loaf 

One chicken, boiled slowly. When done cut the meat 
into small pieces and season well. Put a layer of chicken, 
then a layer of hard boiled eggs, sliced thin, then a layer of 
chicken until quite a pyramid is formed. Pour over this the 
jelly that the chicken has been boiled in. When cold it will 
slice nicely. It is well to put a press on the loaf. 

— Mrs. Hoi den, Jackson, Mich. 

Frizzled Dried Beef 

\ lb. chipped beef 2 tablespoons butter 

1 tablespoon flour 

Melt the butter. When hot add the beef and fry until 
brown and add 1\ pints of milk. Thicken with the flour. 

Leg of Lamb 

Boil a leg of lamb until tender, season well. Put in the 
oven long enough to brown a little. 

Sauce 

Take a tablespoon of butter and melt with a teaspoonful 
flour. Add a teacup of the liquor the lamb was boiled in 
with a half cup of vinegar, some mint, chopped fine, and 
pepper and salt. — Mrs. C. F. Kilgore. 

8 



24 



OUR CHEF'S BEST RECEIPTS. 



Meat Jelly 

2 lbs. of lean beef \ gallon of cold water 

6 black pepper cones 6 whole cloves 

1 tablespoon salt J box gelatine soaked in -J- cup 

2 tablespoons of sherry water for 15 minutes 
1 lemon, the juice 

Cut the beef into the water, add pepper cones, cloves and 
salt, and let simmer slowly 4 hours. Then add the gelatine 
and strain. To this add the sherry and lemon juice and pour 
into a mould. When cold it will slice nicely. 

—Mrs. Wm. Peek, Detroit. 



Pork Tenderloin with Sweet Potatoes 

Wipe tenderloins, put in dripping-pan, and brown quickly 
in a hot oven; sprinkle after with salt, pepper and powdered 
sage, and bake forty-five minutes, basting frequently. 

Sweet Potatoes. — Pare six potatoes and parboil ten minutes, 
drain, put in pan with meat and cook until soft, basting when 
basting meat. — E. V. E. 



Stewed Beef's Heart 

Wash the heart and soak for two hours in salt water. 
Stuff with a forcemeat made of 1 cup bread crumbs, 2 or 3 
slices salt pork, minced very fine, pepper and 1 teaspoonful of 
chopped parsley, ^ teaspoon of sweet marjoram, 1 small onion. 
Moisten with melted butter. Fill heart with this and sew up 
firmly in the piece of cheese cloth. Stew gently for three 
hours. 

Rub 1 tablespoon of butter smooth with 1 tablespoon of 
flour, browned, add to the liquor in kettle; add pepper and 
salt. After taking from fire add juice of 1 lemon and 2 
tablespoonfuls of sherry. Pour over the heart and serve. 



OUR CHEF'S BEST RECEIPTS. 



23 



Sweetbreads 

2 pair calves' sweetbreads 1 can mushrooms 

4 hard boiled eggs 1 cup cream 

\ cup butter 

Prepare the sweetbreads by soaking two hours in salt 
water, then pour boiling water over them, then quickly 
plunge in cold water. Eepeat this three times. Now remove 
all gristle and skin, pick to pieces and boil until nearly tender 
in enough water to cover. When nearly done add the 
mushrooms, butter and seasoning. When done add the 
cream, thicken and pour all over the eggs cut in halves. 

Sweetbread and Bacon 

Parboil a sweetbread, cut in small pieces, dip in flour, eggs 
and crumbs. Arrange alternately with pieces of bacon 
on small skewers, having four pieces of sweetbread and three 
of bacon on each. Fry in deep fat and drain. Arrange in 
a circle around mound of green peas. — E. 

Veal Croquettes 

1 cupful of finely chopped % teaspoonful of salt 

meat 1 teaspoonful of pepper 

\ cupful of stock 1 tablespoonful of flour 

2 eggs 1 tablespoonful lemon juice 
1 tablespoonful of butter 

Boil the stock, add flour and butter mixed, then seasoning 
and meat. Boil two minutes, add 1 beaten egg, cool, shape, 
dip in egg and crackers and fry in hot lard. 



PROPRIETOR OF THE 

physio-rcedicai Compound Vapor Baths 

16 East Superior St., DULUTH, MINN. 

c&odistfetc 1 Treatment - Mrs. Ecker waits on the Ladies. 



26 



OUR CHEF'S BEST RECEIPTS. 



Veal Collops 

Cut cooked veal into pieces the size of an oyster, rub each 
piece with salt and pepper and a little mace. Dip each in 
egg and cracker and fry. 



Beat eggs separately, mix all together quickly. Take roast 
beef out of pan, pour off most of the fat. Pour pudding in 
and put meat on grating above so the drippings will fall on 
pudding. Bake from half to three quarters of hour. Cut 
into squares and serve on platter with meat. 



1 pint milk 

2 cups flour 



Yorkshire Pudding 

4 eggs 

1 teaspoon salt 



— Mrs. Poore. 



Wine Sauce for Meats 



f lb. of butter 

5 tablespoons sugar 

1 quart of wine 



1\ pints of jelly 

\\ teaspoons of allspice 



Stir over the fire until thick. 



— Mrs. Fair brother. 



OUR CHEF'S BEST RECEIPTS. 27 



SALADS 



CHAPTER IV 

"We may pick a thousand salads ere we light on such another." 

—All's Well. 

Cold Slaw 

Chop cabbage or shred it. Make a dressing as follows, 
and pour hot upon cabbage, and cover till cold, thoroughly 
tossing it together : 

2 eggs \ cup vinegar, \ cup water, 

1 tablespoonful made mustard mixed together 

(Colman's English) 2 teaspoonfuls salt, scant 

4 tablespoonfuls sugar Large lump butter 

Stir thoroughly together and cook till smooth. 

—Mrs. Caldwell. 

Cream Dressing- for Cold Slaw 

2 tablespoons whipped cream 2 tablespoons sugar 
4 tablespoons vinegar A little red pepper 

Beat well together and pour over finely sliced cabbage that 
has been salted. — Mrs. C. F. Kilgore. 

Egg Salad 

1 tablespoon of butter 1 cup of cream 

1 teaspoon of pepper 3 raw eggs 

§ cup of vinegar 1 teaspoon salt 

2 teaspoons mustard 

Beat eggs separately, mix them and add pepper, vinegar, 
salt and mustard. Melt the butter in double boiler, pour in 
the mixture, let come to boil, when cool add the cream. 
Cut celery in pieces, slice hard boiled eggs, having equal 
quantities of each. 

Mix all together and add the dressing. 



28 



OUR CHEF'S BEST RECEIPTS. 



Macedoine Salad 

1 head celery ^ cauliflower 

1 tablespoon green peas 1 tablespoon string beans 

1 small beet 

Vegetables that are cooked for serving should also be 
cooked for salads. Cut into small pieces and jnst before 
serving cover with mayonnaise. 

Mrs. Clarkson's Salad Dressing 

1 cup butter \ cup of sugar 

1 cup milk 3 tablespoons of mustard 

1 tablespoon of salt Yolks of 12 eggs, beaten very 

1 pint of vinegar light 

Cayenne pepper 

Cook in a double boiler. Stir well till thick. 

— Ann Arbor. 

Mrs. S. T. Rorer's Fruit Salad Dressing 

4 tablespoons sugar 1 gill sherry 

^ teaspoon cinnamon 2 tablespoons Madeira 

Mix sugar and cinnamon together, add the wine and stir 
constantly until sugar is dissolved. 

Nut Salad 

1 lb. of English walnuts (be- 3 large stalks celery 

fore shelled) 2 eggs — yolks 

^ cup sugar + cup vinegar 

1 tablespoon butter 

Cut the celery fine, add salt to the celery aud mix with 
nuts. 

Cook the well beaten eggs, sugar, butter and vinegar 
until thick. When cold add 1 cup cream and mix with nuts 
and celery. — Mrs. Sylvester. 



OUR CHEF'S BEST RECEIPTS. 



29 



Nut Salad 

2 cups chopped celery 1 cup chopped tart apples 
1 small cup English walnuts 

Mix with salad dressing and garnish with celery tips. 

— Miss Mary S. Gilbert, Detioit. 

Pea Salad 

1 can French peas \ the measure chopped 

3 tablespoons of oil or butter pecans 
3 tablespoons of vinegar 

Mix well and pour over it salad dressing. 

— Mrs. French. 

Potato Salad 

Boil four good sized potatoes in their jackets, peel, cut in 
dice, put into a colander and marinate with French dressing in 
which has been grated a few drops of onion. When cold 
moisten slightly with mayonnaise which has had 1 teaspoonf ul 
of minced cucumber pickles and one of minced capers mixed 
with it. 

Put a layer in the salad bowl, a thin layer of sliced and 
salted cucumbers, a spoonful or two of mayonnaise on this, 
then more potatoes, etc., until all are used, putting potatoes 
last, and mayonnaise liberally on top. Garnish with pitted 
olives, cold boiled beets cut in any shape desired, hard boiled 
eggs or capers. 

It is hardly possible to put too many good things into 
potato salad. 

— Mrs. Richard 0. Stevens, from "Clever Cooking." 

m *■% MS* M? S)M§Hd)fP Sixth and Robert Sts., St. PAUL, M I N N . 
VgVti/g J IfyvfilAS Is The Leading and Most Reliable 

DRY GOODS HOUSE 

^^t^tVtSt!^^^^ . t,t,o BEST QUALITY. THW LOWEST PRICES. 
MILLINERY, ART WARES, ^= T h is is the Silk Head- 

CLOAKS, SUITS, and FURS. ^ quarters of the Northwest. 




30 



OUR CHEF'S BEST RECEIPTS. 



Salad Dressing 

6 eggs 1 teaspoon salt 

\ teaspoon pepper 1 tablespoon prepared 

1 tablespoon of sugar mustard 

Butter size of an egg 1 coffee cup cider vinegar 

Make a thick custard of this. When cool, stir into it 
thoroughly 1 cup of sweet or sour cream and a sprinkle of 
cayenne pepper. — Mrs. Geo. H. Starkle. 



Salad Dressing 

3 eggs 2 tablespoons of sugar, or 
1 tablespoon salt one to taste 

6 tablespoons melted butter \ teaspoon pepper 
1 tablespoon mustard 

Add 1 teacup of hot vinegar and cook over hot water till 
it thickens. When cold, add one cup of whipped cream, 
either sweet or sour. — Mrs. Trumbull. 



Salad Dressing- 

To 5 tablespoons of boiling vinegar add the well beaten 
yolks of 5 eggs, piece of butter size of an egg, I teaspoon 
flour and teaspoon mustard and 1 teaspoon sugar, rubbed to a 
smooth paste with a little water. Cook until it thickens. 
Eemove from the stove, add 1 teaspoon salt, a little red 
pepper, beat thoroughly and let cool. When ready for use 
add i cup cream whipped stiff. 

Salad Dressing 

Yolks of 3 eggs, well beaten 3 tablespoons vinegar 
6 tablespoons of oil Pepper and salt 

Put into a bottle and shake till like cream. 



OUR CHEF'S BEST RECEIPTS 



31 





Knatif Sisters' Hair Store 



101 West Superior St., cor. 1st Ave., West. Tel. 418. 

Chiropody, Corns, and Bunions treated. Face treatment for Wrinkles, 
Blackheads, Moth Patches, and Sallowness. Superfluous Hair and 
Warts permanently removed by Electricity. Treatment for all Hair and 
Scalp diseases. Artistic Hair Dressing, Manicuring, and Shampooing. 
Beautiful Hair Switches, $1 50 to $15.00. Switches made from Cut Hair 
and Combings. Toilet Preparation, including Skin Food for Massage. 
Face rowder, Perfumes, etc. 



Salmon Salad 

1 quart boiled salmon 2 tablespoons of lemon juice 

2 tablespoons of capers 2 heads of lettuce 
1 tablespoon vinegar 1 teaspoon of salt 
1 cup of mayonnaise dressing 

Break up the salmon with a fork, add salt, pepper, lemon 
juice, vinegar and capers. Place on ice for two hours. 

Just before serving add the dressing, toss lightly with silver 
fork and spoon. Serve on the lettuce leaves. 



32 



OUR CHEF'S BEST RECEIPTS. 



Sour Cream Dressing 

5 tablespoons of vinegar -J- cup of batter or salad oil 

1 saltspoon of pepper 1 teaspoon of prepared 

Yolks of 5 eggs mustard 

1 teaspoon of salt 1 tablespoon of sugar 

1 cup of sour cream 

Heat vinegar to boiling point and pour gradually into 
beaten eggs. Stir until thick. Then add butter slowly until 
all melted and lastly the other ingredients. 

Sweetbread Salad 

3 pairs sweetbreads -| pint pecans 

^ pint green peas £ as much celery as above 

makes 

Soak sweetbreads in salted water for three hours. Then 
plunge alternately in cold and boiling water three times. 
Remove skin and gristle and boil until tender. 

When cold cut in dice, add nuts, cut in pieces peas and 
celery, cut as for chicken salad. 

Pour following dressing over it one hour before serving. 
Dressing 

Yolks of 4 eggs, beaten well 1 pint olive oil 
1 teaspoon mustard mixed in Juice of 1 lemon 

little vinegar Salt and cayenne pepper to 

taste 

Set dish containing eggs in ice water and drop in oil, beat- 
ing all time, then add the rest. — Mrs. Kipp. 

Tomato Salad 

1 can tomatoes 1 box gelatine 

f cup chopped English wal- ^ teaspoon cloves 

nuts Salt and pepper to taste 

Stew the tomatoes well and strain, add the gelatine 
(dissolved), mould in small cups. Serve on lettuce leaves with 
mayonnaise. — Mrs. Moses Folsom. 



OUR CHEF'S BEST RECEIPTS. 



33 



Sydney Smith's Recipe for Salad 

Two boiled potatoes, strained through a kitchen sieve, 

Softness and smoothness to the salad give ; 

Of Mor daunt mustard take a single spoon — 

Distrust the condiment that bites too soon; 

Yet deem it not, thou man of taste, a fault 

To add a double quantity of salt. 

Four times the spoon with oil of Lucea crown, 

And twice with vinegar procured from town; 

True taste requires it and your poet begs 

The pounded yellow of two well boiled eggs. 

Let onions' atoms lurk within the bowl, 

And, scarce suspected, animate the whole ; 

And lastly, in the flavored compound toss 

A magic spoonful of anchovy sauce. 

Oh, great and glorious! Oh, herbarious meat! 

'Twould tempt the dying anchorite to eat; 

Back to the world he'd turn his weary soul, 

And plunge his fingers in the salad bowl. 

Veal Salad With Nuts 

2 lbs. veal, cut small 1 head celery 
1 lb. of blanched English wal- 1 teaspoon salt 

nuts Mix with French dressing 

Just before serving place on lettuce leaves and add a little 
mayonnaise dressing. 

Waldorf Salad 

4 good-sized apples 3 tablespoons capers 

3 small bunches celery 1 pt. salad dressing 

Mix celery and capers with the dressing and 1 pint 
whipped cream, and the apples last. 



4 



34 



OUR CHEF'S BEST RECEIPTS. 



BREAD 



CHAPTER V 

"There's no bread like 'em. I could wish my best friend at such a 
feast." — T. of Athens. 

A Bishop as a Poet aiid Cook 

Bishop Williams of Connecticut, senior prelate of the 
Episcopal Church in the United States, is an enthusiast upon 
the subject of New England corn cake, and has incorporated 
in verse his views as to how the delicacy should be made. 
The recipe, as it recently appeared in the Hartford Times, has 
this prologue: 

A forgetful old bishop, 

All broken to pieces, 
Neglected to dish up 

For one of his nieces 
A receipt for "Corn pone" — 
The best ever known. 

So he hastes to repair his sin of omission 

And hopes that in view of his shattered condition 

His suit for forgiveness he humbly may urge, 

So here's the receipt, and it comes from Lake George. 



THE RECIPE 

Take a cup of cornmeal, 

(And the meal should be yellow, ) 

Add a cup of wheat flour 
For to make the corn mellow; 

Of sugar a cup, white or brown at your pleasure. 
(The color is nothing, the fruit is the measure). 



OUR CHEF'S BEST RECEIPTS. 



35 



And now comes a troublesome thing to indite, 

For the rhyme and the reason they trouble me quite ; 

For after the sugar, the flour and the meal 

Comes a cup of sour cream, but unless you should steal 

From your neighbors, I fear you will never be able 

This item to put upon your cook's table ; 

For "sure and indeed," in all towns I remember, 

Sour cream is as scarce as June buds in December. 

So here an alternative nicely contrived 

Is suggested your mind to relieve, 
And showing how you without stealing at all 

The ground that is lost may retrieve. 
Instead of sour cream take one cup of milk, 

"Sweet milk!" what a sweet phrase to utter! 
And to make it cream-like put into the cup 

Just three tablespoonfuls of butter. 

Cream of tartar, one teaspoonful, rules dietetic — 
How nearly I wrote it down tartar emetic ! — 
But ho ! cream of tartar it is without doubt, 
And so the alternative makes itself out. 
Of soda the half of a teaspoonful add, 
Or else your poor corn cake will go to the bad; 
Two eggs must be broken without being beat, 
Then of salt a teaspoonful your work will complete. 
Twenty minutes of baking are needful to bring 
To the point of perfection this "awful good thing." 

To eat at the best this remarkable cake 

You should fish all day long on the royal-named lake, 

With the bright waters glancing in glorious light 

And beauties unnumbered bewild'ring your sight, 

On mountain and lake, in water and sky ; 

And then, when the shadows fall down from on high, 

Seek "Sabbath Day Point," as the light fades away, 

And end with this feast the angler's long day. 

Then, there you will find, without any question, 

That an appetite honest awaits on digestion. 



36 



OUR CHEF'S BEST RECEIPTS. 



Baking Powder Biscuit 

1 qt. of sifted Pillsbury flour 6 small teaspoons, level full, 
1 tablespoon of lard of baking powder 

1 tablespoon of butter 1 small teaspoon of salt 

Sift flour and baking powder four times, wet with milk, 
bake in hot oven ten minutes. — Good. 



2 cups of sweet milk 
2 cups of corn meal 
\ cup of molasses 
2 teaspoonfuls salt 



Brown Bread 

1 cup of sour milk 
1 cup of flour 
1 teaspoonful of soda 
Steam three hours 



1 cup of sour milk 
1 cup of wheat flour 
1 heaping teaspoon of soda 
Graham flour enough to 



Brown Bread 

1 cup of cold water 
§ cup molasses 
1 teaspoon of salt 
make a stiff batter. 



-Kate. 



Bake an 



2 cups rich milk 



hour or more, according to size of loaves. 

— Miss Alice Gilbert, Ypsilanti, Mich. 

Blueberry Tea Biscuits 

1 tablespoon of butter 
\ cup of sugar \ teaspoon of salt 

1 cup of blueberries 1 qt. of flour 

3 heaping tablespoons of baking 
powder 

" Make as soft as possible and bake in quick oven. 



MME. A. McKEIL, 

440 : SYNDICATE ARCADE. 

Boston Dermatologist 

Removes Superfluous Hair, 
Moles, and Birth Marks. 
Stops Falling Hair, gives 
Paris Steams for the Com- 
plexion, removes Wrinkles 
without pain. 



Expert on all Scalp and 
Skin Diseases. 



CONSULTATION 
FREE 



OFFICE HOURS 9 TO 6 

AND MONDAY EVENINGS 

PROMPT ATTENTION GIVEN TO 
MAIL ORDERS. 



OUR CHEF'S BEST RECEIPTS. 



37 



1 cup corn meal 
\ teaspoon salt 
1 cup flour 
1 cup sweet milk 

Mix in order given. 



Com Bread 

\ scant cup sugar 
2 teaspoons baking powder 
. 1 egg 

1 tablespoon melted butter 

— Mrs. Oliver Crosby. 



Cream Waffles 

1 pint sour cream 2 eggs 

1 pint flour 1 tablespoon corn meal 

1 teaspoon soda -\ teaspoon salt 

Mix the cream with the beaten yolks, stir in the flour, corn 
meal and salt, add soda dissolved in a little sweet milk, and 
last the whites of eggs beaten stiff. — White House Cook Book. 

Fritters 

1 cup milk 2 cups flour 

1 heaping teaspoon baking 2 eggs, beaten separately 
powder Saltspoonful of salt 

Heat the milk a little, add slowly to the yolks, then add 
flour and whites of eggs. Beat well and drop from spoon into 
hot lard. —Mrs. C. L. Caldwell. 



A 



PPL 



IT IS THE 
PESTo 
ASK 



1 ITc 




FL®0 



o o o o 



MANUFACTURED BY 

The Win, Lindeke Roller Mills 



88 



OTTR CHEF'S BEST RECEIPTS. 



English Buns 

1 quart of raised bread sponge f cup butter, heated with 1 



Flour to make batter as for cake. 

Beat well, let rise about 2 hours or until it keeps its shape 
when dropped from a spoon. After dropping from spoon on 
baking tins spread out a little and let rise 3 hours. Rub 
over the tops with beaten egg and bake in quick oven. Very 
nice warmed over to eat with coffee. — Marguerite Taylor. 



If cup white sugar 
3 eggs 

f cup currants 



cup milk 
3 teaspoons baking powder 
J nutmeg 



Fritters 



1 pint of sour milk 3 eggs 

1 teaspoon soda Pinch of salt 

Make batter stifler than griddle cakes. 



—Miss Whitney. 



Graham Gems 



1 egg 

1 cup sour milk 

Butter size of a large walnut 



1 tablespoon brown sugar 
\ teaspoon soda 



Not a very thick batter. 



Mrs. McLaughlin. 



Mina's 



Waffles 



3 eggs 

3 cups of sweat milk 
3 cups of sifted flour 



3 tablespoons melted butter 
3 small teaspoons baking 
powder 



Salt 



Add the whites of eggs beaten stiff before baking in the 
waffle irons. 

This will make seven waffles. — Mrs. F. I. Whitney. 



OUR CHEF'S BEST RECEIPTS. 



39 



TOWLE'S LOG CABIN MAPLE SYRUP 

THE STANDARD FROM OCEAN TO OCEAN. 




Absolutely Pure 

The Only Syrup 
^ For Cakes 

And Waffles. 

For richness of flavor no other 
brand of maple syrup equals 
it. It is ABSOLUTELY PURE 
AND FULL MEASURE, and is 
used by the leading families, 
hotels, and clubs in the United 
States 

TRY IT ON 
YOUR CAKES AND WAFFLES 
AND BE CONVINCED 

The Towle 

Maple Syrup Co. 



BURLINGTON, VT. ST. PAUL, MINN. 



Mother's Sally Lunn 

3 pints of sifted flour 1 generous pint of milk 

2 eggs 2 tablespoons sugar 

3 tablespoonfuls of melted 1 teaspoonful of salt 

butter ^ cake of compressed yeast 

Have the milk blood warm, add the melted butter ; the 
egg well beaten and the yeast dissolved in 3 tablespoons of 
cold water. 

Pour gradually on the flour, and beat into a smooth 
batter; then add the salt and sugar. Butter baking pans and 
pour in the batter to depth of about two inches. 

Let it rise two hours in a warm place. Bake half an 
hour. — Mrs. F. I. Whitney. 



40 



OUB CHEF'S BEST RECEIPTS. 



Muffins 

1 egg Butter size of an egg 

1 tablespoon of sugar 1 cup of sweet milk 

If cups of flour 2 tablespoons of baking powder 

Pinch of salt — Miss Alice Gilbert, Ypsilanti, Mich. 

Muffins 

1 tablespoon melted butter 2 tablespoons sugar 

1 cup sweet milk 3 teaspoons baking powder 

2 eggs Flour to make thick batter 

Pinch salt — Mrs. Greaza. 

Muffins 

1 egg, well beaten Butter size of an egg 

1 cup milk 2 small teaspoons baking 

1-^ cups flour powder 
tablespoons sugar Pinch of salt 

Bake in gem tins in quick oven. — Mrs. Newcomb. 



2 



Pocket Books 

1 cup sweet milk 2 eggs 

1 tablespoon butter 1 tablespoon sugar 

2 tablespoons yeast Flour 

Flour enough to make it a little softer than light bread. 
Put to rise over night; roll very thin, cut like biscuit, 
butter one side and place another on top, and bake imme- 
diately. — Miss Belknap. 
Pop Overs 

3 eggs, beaten separate 1 cup milk 

f cup sifted flour A pinch of salt 

Stir into the beaten yolk a little of the flour, then a little 
of the milk, alternating until all is used ; add the salt and 
lastly the well beaten whites. Bake in a quick oven. 

— M. E. W. 



OJJE CHEF'S BEST RECEIPTS. 



41 



Puffet 

\ cup melted butter 3 eggs 

1 tablespoon sugar 1 cup milk 

1 teaspoon baking powder 2 cups flour 

Salt Bake in square tin 

—Mrs. Kelliher. 

Rice Waffles 

1 cupful of boiled rice 1 pint of milk 

3 eggs 1 scant tablespoonful butter 

\ teaspoonful of soda 1 teaspoonful cream of tartar 

Enough flour to make a thin batter. 



Rolls (Good) 

3 eggs 

1 teaspoonful salt 
1 yeast cake 
Flour 

Beat eggs very light. Scald the milk and pour over eggs, 
sugar and salt. Cool to lukewarm, add yeast. Make into 
soft lamp. Let rise 2 hours, then add butter. Let rise 3 
hours. When light make into little balls and let stand until 
very light. Bake about 20 minutes. Keep your dough and 
dish they are raised in well buttered. — Mrs. Newcomb. 



2 cups milk 

3 tablespoonfuls sugar 
3 tablespoonfuls butter 



Royal Crumpet 

3 cups raised bread dough 4 tablespoons melted butter 
3 eggs 1 cup rolled sugar 

Mix the butter into the dough. Beat eggs well and add 
sugar. Mix all together and turn into buttered pans. Let 
raise, and bake 20 minutes. — Mrs. C. B. Wolcott. 



42 



OUR CHEF'S BEST RECEIPTS 



Scotch Scones 

1 large cup flour Butter size of walnut 

1 teaspoon sugar 2 teaspoons baking powder 

Salt Enough milk to roll 

Roll size of pie plate, cut in quarters. Heat spider and 
dust with flour. Cook scones over slow fire on both sides. 
Eat hot with butter between. — Mrs. Twyford. 

Steamed Bread 

J cup sugar 1 cup sour milk 

^ cup molasses 2 eggs 

1 teaspoon soda Pinch of salt 

Flour to make stiff batter 

Steam 1 hour — Mrs. Greaza. 

Two Waffles 

1 egg Butter size of an egg 

^ cup milk 1 cup flour (scant) 

1 teaspoon baking powder Pinch of salt 

• —Mrs. D. B. N. 



OUR CHEF'S BEST RECEIPTS. 



43 



SANDWICHES 



OHAPTEE VI 

"What's there? Things for the cook, sir; but I know not what." 

— T. of Athens. 

Anchovy Sandwiches 

3 anchovies 1 hard boiled egg 

4 ounces butter Salt and pepper 
A little nutmeg 

Bone the anchovies, and pound them with the butter, egg, 

salt, pepper and nutmeg. Slice bread very thin, spread with 

paste and roll . — S. 

Baked Bean Sandwiches 

Eub cold baked beans through a sieve, add. salt and pepper 
to taste and mix with mayonnaise to a smooth paste. Add 
finely chopped celery leaves or a little celery salt and spread 
between brown bread. — S. 

Cheese Sandwiches 

Mix cheese (Delicatesse or Club House) with mayonnaise 
or prepared mustard, and with some hard boiled eggs chopped 
very fine. Eub this in a mortar to a paste. 

Spread on thin buttered squares of bread or crackers or 
slices of buttered toast. — From Seattle Cook Book. 

Chicken and Nut Sandwiches 

1 cup of chicken, chopped very fine 
i cup of blanched almonds or walnuts 

Chop fine and soften with sweet cream to a paste, season 
with salt and pepper and spread on white bread or graham, 
cut very thin. 

Cold roast or boiled chicken may be used. 

— Harper's Bazar. 



44 



OUR CHEF'S BEST RECEIPTS. 



Cottage Cheese Sandwich 

Rub cottage cheese to a paste, add olives or capers finely 
minced and a little Worcestershire sauce. Should be well 
salted. Spread between buttered white or brown bread. 

— S. 

Cream Celery Sandwiches 

1 cup of celery, chopped very fine 

1 large size Philadelphia cream cheese 

Mix and rub thoroughly, add sweet cream to make a soft 
paste. Season with salt and white pepper, spread on thin 
white bread. — Harper's Bazar. 



MINNESOTA 

Lands and Mortgages 

Bought for Cash 




Stock and Bond 
Brokers 



We take entire charge 
of property for 
non-residents. 

Write us concerning 

Investments made or 

anticipated. 



DULUTH OFFICES, PALLAD/O BUILDING. 



OUR CHEF'S BEST RECEIPTS. 



45 



Egg Sandwiches 

Chop hard boiled eggs, season with salt, cayenne and a 
little vinegar. Mix to a paste with soft butter. Add 
pickles chopped fine and a little deviled meat or minced ham, 
tongue or chicken. 

Spread between slices of white bread or finger rolls. — S. 

Oyster Sandwiches 

(Makes 60.) 

Chop 1 quart of oysters very fine, season with pepper and 
salt and a little nutmeg. Mix with \ cupful melted butter. 
The same of rich cream, whites of 3 eggs, beaten, 8 ordinary 
crackers, powdered. Heat in a double boiler until smooth 
paste. Set away to cool. Spread between buttered bread. 

— Seattle. 

Peanut Sandwiches 

Mash peanuts in a mortar, or chop as fine as possible and 
mix with Worcestershire sauce. Spread on thin slices of 
bread and butter. — Seattle. 

Roast Beef Sandwiches 

Chop rare roast beef, very fine. Season with salt and 
pepper, a little mustard and a dash of Worcestershire sauce. 
Use plenty of salt. — Seattle. 

Salmon Sandwiches 

Free cold salmon from all skin and bone, shred with a 
fork, add a little lemon juice, a little paprika and tomato 
catsup. Mix to a paste with melted butter. 

Sardine Sandwiches 

Chop sardines very fine, mix with Worcestershire sauce or 
with mayonnaise dressing. Spread between buttered bread. 

— Seattle. 



46 



OUR CHEF'S BEST RECEIPTS. 



BREAKFAST, LUNCHEON AND TEAS 



"If I bring thee not something good to eat, I give thee leave to die." 



Chop cold meat fine. Moisten with gravy or stock, cover 
with mashed potatoes and cracker crumbs, and bake. 

Bean Croquettes 

Boil 1 cupful of brown beans until well done and dry. 
Rub through a colander. To this add: 

1 cup grated bread crumbs 1 minced onion 

1 tablespoon of parsley 2 tablespoonf uls of melted 

1 teaspoonful of salt butter 

2 well beaten eggs 

Mix well and form into cylinders. Dip in egg and crackers 
and fry in hot lard. Serve with a tiny red pepper stuck in 
the top of each. 



CHAPTER VII 



— As You Like It. 



Baked. Hash 



Boston Baked Beans 



1 quart of beans 
1 teaspoon ginger 



\ teaspoon soda 

1 teaspoon dry mustard 

2 tablespoons molasses 
1 cup made coffee 



\ teaspoon pepper 
1 lb. salt pork 
Add some water 



Soak beans with soda over night ; pour off the water, and 
boil until cracked. Then put in jar with other ingredients, 
and bake all day. — Mrs. J. E. Ricketts. 



OUR CHEF'S BEST RECEIPTS. 



47 



Breaded Veal 

Dip veal chops in egg and cracker crumbs. Season well. 
Lay in a baking pan on slices of bacon, cover and bake 
about three-fourths of an hour. 

Calves' Brains— Southern Style 

Soak brains in warm water and remove all the thin skin, 
then mash with potato masher. Sprinkle with pepper and 
salt. Break in 3 or 4 eggs and beat all together. 

Butter small pan, pour in and bake 15 to 20 minutes. Cut 
in squares and serve. — Mrs. T. C. Canfield. 

Cecils 

2 cups cold meat Yolks of 2 eggs 

1 tablespoon butter 2 tablespoons stale bread 

^ teaspoon onion joice \ teaspoon salt 

i teaspoon black pepper 

Chop meat fine, put all together and cook until well 
mixed. When cold form into balls size of walnut, dip in 
egg and crackers and fry in hot lard. Serve with sauce. 

Sauce 

Put 1 tablespoon butter in a spicier with 1 even teaspoon 
flour. Rub together until smooth. Add 1 gill cream, 1 gill 
of stock. Stir until it boils. Take from fire, add beaten yolks 
of two eggs, season and serve. — Mrs. Newcomb. 

Corn Oysters 

1 pint grated corn 2 eggs 

As much flour as will make it adhere together. Beat the 
eggs separately, mix the yolks of eggs with grated corn, add 
flour to mix the whole into a paste. Add the whites of eggs 
last and fry in hot lard as you would doughnuts. 

— Mrs. Moses Folsom. 



48 



OUR CHEF'S BEST RECEIPTS. 



Candied Sweet Potatoes 

Steam potatoes until tender, then pare them. Slice in 
baking pan and cover with syrup made of 2 teacups sugar, 
1\ cups water. Add heaping tablespoon butter, put small 
bits of butter over top and bake. Keep basted with the syrup 
so they do not get dry on top. Bake one hour and a half. 

— Mrs. Butcher. 

Creamed Eggs 

Drop the yolks of eggs in boiling water. When cold, 
crumb them with half as much bread crumbs and half as 
much cheese. 

Season with salt and pepper and melted butter. Make 
into balls, put on a platter or shells and cover with cream 
eauce, sprinkle over with more cheese and bread crumbs, and 
brown. 

Eggs a la Caractis 

J lb. dried beef, parboil and 4 hard boiled eggs 

chop fine 2 tablespoons of grated cheese 

2 cups of stewed tomatoes A little pepper 

Chop all together very fine, and add 2 tablespoons of 
grated onion, that has been cooked a little; 2 tablespoons of 
butter. Then beat 4 eggs and add, putting all in a frying 
pan, and stir until it is like scrambled eggs. Serve on toast. 

— Mrs. Harper. 

Escalloped Sweet Potatoes 

1 quart of boiled and mashed Add a piece of butter size of 

potatoes an egg 

1 cup rich milk or cream 1 teaspoon of sugar 
A sprinkle of salt 

Mix all well together and brown quickly in a baking dish. 

—Mrs. T. E. Benton. 



OUR CHEF'S BEST RECEIPTS. 



49 



Egg Cutlets 

(Will serve six people. From Mrs. Rorer.) 
3 eggs 1 tablespoonful parsley 

1 teaspoon onion juice 1 teaspoon salt 

\ teaspoon pepper 

Boil the eggs hard. When cold shell them and chop them 
fine. Mix well. Also chop the parsley fine. \ pint milk ; 
when it boils stir in 2 tablespoons flour, 1 tablespoon butter, 
that have been rubbed together. Let it boil up, then add 
the egg mixture, boil 1 minute, mixing thoroughly. Set it 
away to cool. 

When cold, shape into cutlet shaped croquettes, dip in 
beaten eggs, then in bread crumbs, fry in hot fat, as any 
other croquettes. Serve on a hot platter, with a cream sauce 
and peas. 

Garnish with parsley, if convenient. 

—Mrs. M. L. Countryman. 

Egg Drops 

1 quart cornmeal 1 tablespoon of lard 

3 eggs Salt to taste 

Pour enough boiling water over the cornmeal to make a 
thick batter. Add the lard, salt and eggs. Stir well and 
drop on a griddle which has been heated and greased. Let 
them cook brown on both sides. 

— Miss Belknap, Keokuk, Iowa. 

To Use Yolks of Eggs 

Drop whole yolks in boiling water, cook until hard, place 
on platter and serve with following dressing. 

Slightly brown \ cup of minced ham or chipped beef in a 
little butter, season and add 2 cups milk and enough flour to 
thicken a little. — Mrs. Newcomb. 



50 



OUR CHEF'S BEST RECEIPTS. 



Vermicelli Eggs 

8 hard boiled eggs 2 tablespoons butter 

1 pint (small) sweet milk 1 tablespoon cornstarch 

Separate the whites from the yolks of eggs. Chop the 
whites. Put the milk in a double boiler, and thicken with 
corn starch and butter, add the chopped whites. Make two 
slices of toast. Serve on a platter, with the sauce poured 
over and the yolks put through a fruit sieve on the top. 

—Miss E. M. W. 

Escalloped Potatoes 

1 quart sliced cold boiled pota- 1^ pints of water, or milk 

toes 3 tablespoons of butter 

2 tablespoons of flour 1 teaspoon of minced onion 
Salt and pepper 

Put butter and onion in frying pan, and cook until a light 
brown. Then add flour, stir until smooth and frothy, 
gradually add milk or water, and stir till it boils. Let boil 5 
or 10 minutes, season to taste. Have ready a baking dish 
that will hold about 3 pints, put in first a layer of sauce, 
then one of potatoes, another layer of sauce and a second one 
of potatoes. Cover with the remainder of the sauce. 
Sprinkle bread crumbs over the top and bits of butter. 
Bake for \ or f of an hour. 

— Miss Alice Gilbert, Ypsilanti, Mich. 

Meat Balls 

Chop cold meat very fine (chicken is best), add a little 
salt and to 1 pint of meat add the whites of 3 or 4 eggs, un- 
beaten. 

Mix well, and make into balls the size of a large marble. 
Drop into boiling water, and when they come to the top they 
are done. Serve with a cream sauce. — Mrs. Harper. 



OUR CHEF'S BEST RECEIPTS 



51 



Mock Terrapin 

Cut veal in inch pieces, cover these with a brown gravy by 
browning 1 tablespoon of butter with 1-J tablespoons of flour. 

After browning, take away from the fire long enough to 
cool, and then put 1 pint of stock. Put a few mushrooms in 
and turn all on a platter and cover with the grated yolks of 
two eggs. 

Potato Puff 

Two cups cold mashed potatoes ; stir into them 2 table- 
spoons melted butter, beat to a white cream, add 2 eggs beaten 
very light, 1 teacup milk. Salt to taste. 

Beat all together in a deep dish and bake in a quick oven 
until nicely browned. — Mrs. Whitehead. 



Something Good 

Boil 2 pork chops (loin). When done, chop fine, add 
enough water to the liquor they were boiled in to make 1 
quart. Salt and add chopped meat, a little sage. Stir in 
enough corn meal to make stiff like mush. Mold and when 
cold slice and fry. — Mrs. D. B. N. 

Sweet Potatoes 

Boil potatoes till well done, remove skins, lay them in a 
broad earthen dish, sprinkle with 1 tablespoon of sugar and 
pour over them 1 teacupful of cream or milk with 1^ ounces 
of butter. 

Put in a hot oven and bake brown. They are delicious. 

— Mrs. Waldo F. Brown. 



The Cream Sauce 

1 tablespoon flour \ teaspoon of salt and a dash 

1 tablespoon butter of pepper 

1 cup boiling water — Miss Whitney. 



52 



OUR CHEFS BEST RECEIPTS. 



PASTRY 

CHAPTER YIO 

"The daintiest last, to make the end most sweet." 

—Richard III. 

"And she's wise as she is winsome. 
And as good as she is wise; 
And beside her other graces. 
She is good at baking pies. 

Aunt Maria's Apple Pie 

1 cup sour cream 1 small teaspoon soda 

Enough flour to roll 

Line a deep pie tin with crust, fill with apples. 2 table- 
spoonfuls of water, coTer with upper crust and bake. When 
done lift the upper crust and season with sugar, butter and 
cinnamon. Serve hot, with cream. 

Banbury Tarts 

1 lemon 1 cup sugar 

1 egg 1 cup chopped raisins 

Juice and grated rind of a lemon 2 soda crackers 

Roll the crackers and mix all well together. Make a rich 
crust, cut round the size of an after-dinner saucer, wet edges, 
put a spoonful of mixture in each, and fold together. Prick 
with fork and bake. — Mrs. Gibson. 

Butter Pie 

1 cup of butter 2 eggs 

2 teaspoons of flour Sugar to suit taste 
1 pint of water 

Rub butter and flour together. Bake with an under crust. 

— M. S. G. 



OUR CHEF'S BEST RECEIPTS. 



53 



Cheese Straws 

\ cup lard 2 cups flour 

\ cup butter \ teaspoon salt 

Mix well, add 2 cups grated cheese, wet with ice water, as 
for pie crust. Eoll thin, cut in strips \ inch wide and 5 
inches long, sprinkle with cheese and bake. 

— Miss Sauvinet. 

Cream Pie 

(Two pies.) 

\ teaspoon baking powder 
2 eggs 

Cover two pie plates. Prick and bake. 
Cream Puffs 

Pour over \ cup of butter 1 cup boiling water. Bring to 
a boil. Then stir in 1 cup flour and pinch of soda. Let 
cool, and add 3 unbeaten eggs, one at a time. Drop on pan 
3 inches apart, and bake. — Mrs. Oliver Crosby. 

Cream for Puffs 
1 pint milk f cup sugar 

1 egg 4 teaspoonfuls flour 

1 teaspoonful vanilla 

Cream Twists 

Weigh 3 eggs and take their weight in flour and sugar. 
Beat all together 15 minutes. Spread in strips 2 inches wide 
by 6 inches long, on a baking sheet, and bake in quick oven. 
While hot roll over handle of wooden spoon. Fill when cold 
with whipped cream. — Miss Sauvinet. 



\\ cups of flour 
\ cup of butter 
2 tablespoons sugar 

Mix and roll thin. 



54 



OUR CHEF'S BEST RECEIPTS. 



Cream Pie 

1 cup cream \ cup sugar 

Whites of 3 eggs Flavor to taste 

Beat the eggs stiff, add sugar and cream, and enough milk 
to fill a pie tin. Bake with one crust. 

—Mrs. H. B. De Lano. 
Egg Tarts 
\\ lbs. of brown sugar 6 eggs 

\ lb. of butter 

Stir over the fire until partly cooked, then stir in a little 
vinegar. Prepare your pastry in little patties, fill with the 
custard, and bake. 

Filling 

1 pint of cream or milk 2 tablespoons flour 

6 eggs, the yolks 1 teaspoon of vanilla 

f cirp of sugar 

Cook in a double-boiler. Fill the pie crust, and cover 
with a meringue. 

White of 6 eggs, 6 tablespoons of sugar, and brown in the 
oven. — Miss Gilbert, Detroit, 

(From Miss Collins' Cooking School). 

Japan Lemon Pie 

1 lemon, large, or two small 1 cup of sugar 

Grate the peeling. Heat lemon juice and sugar, beat yolks 
of 4 eggs, and stir in. Then add the whites, beaten, and the 
grated peeling. Bake with an under crust. 

—Mrs. C. C. C. 

Lemon Cheese 
(A filling for cake or pies.) 
1 lb. brown sugar 4 lemons 

\ lb. butter 8 eggs, well beaten 

Grate the rind and squeeze the juice into the sugar. Mix 
all together, and boil until thick. Stir all the time. Put 
into small jars. This will keep a long time. 

Nice filling for tarts, cakes, etc. — Mrs. Whitehead. 



OUR CHEF'S BEST RECEIPTS. 



55 



Lemon Pie 

1 lemon, grated rind and juice Handful chopped raisins 

2 eggs 1 cup sugar 

Bake with top crust. Mrs. S. C. Canfield. 

Lemon Pie 

1 cup of water 1 tablespoon cornstarch 

1^ cups sugar 3 eggs 

Boil the cornstarch in the water, add juice and rind of 1 
large lemon; sugar and eggs, the yolks of 3, white of 1; 
whites of 2 eggs for the meringue. 

— Miss E. Lamb, Ypsilanti. 

Lemon Cream for Pie 

1 large lemon, juice and a 1 cup sugar 

little of the rind \ cup water 

A dust of cinnamon after it is A little flour and butter 

in the pie dish 3 eggs, the yolks 

Meringue 

Whites of 3 eggs 1 cup of sugar 

This is for 1 pie. — Mrs. F. I. Whitney. 

Marlborough Pie 

3 eggs H lbs. grated apple 

1 lb. sugar % pint thick sweet cream 

\ lb. butter 1 nutmeg- 

Beat the eggs. Melt but not heat the butter, add the 
grated rind and juice of one lemon. Mix with the apple. 
Bake in deep dish with one crust. — Mrs. Gibson. 

Mock Mince Pie 

6 crackers, rolled fine 1 cup of boiled cider 

1 pint of boiling water 1 cnp of sugar 

1 cup of chopped raisins ^ cup of butter 

1 cup of molasses Spices to taste 

— Mrs. Dick Hoi den, Ann Arbor. 



50 



OUR CHEF'S BEST RECEIPTS. 



Mince Meat 

1 beef tongue 1 quart sherry 
Double its weight of apple 1 quart brandy 
4 lbs. raisins 1 pint molasses 

2 lbs. currants 8 teaspoons cinnamon 
1 lb. citron 6 nutmegs 

3 lbs. brown sugar 1 tablespoon salt 

1 quart suet Grated rind of 4 oranges 

Grated rind of 4 lemons Juice of 2 

Juice of 2 — Florence Bradley Davenport. 

Mince Meat 

3 pints of chopped meat 1 pint brandy 

7 pints apple 3 teaspoons cinnamon 

3 pints raisins 3 teaspoons allspice 

1 pint currants 3 teaspoons cloves 
14- pints sugar 1 whole nutmeg 

2 quarts cider 

Cook 4 lbs. of neck of beef with J lb. of suet until tender. 
Chop. — Mrs. Oliver Crosby. 

Mock Cherry Pie 

1 cup cranberries 1 teaspoon vanilla 

\ cup raisins \ cup water 

1 cup sugar 1 teaspoon butter 

1 tablespoon flour 

Chop together the cranberries and raisins, add the other 
things, and bake with two crusts. — Mrs. Oliver Crosby. 

Pumpkin Pies 

4 teacups boiled pumpkin \ cup molasses 

1 teacup sugar 1 tablespoon ginger 

3 teacups milk A little salt 

3 eggs — Mrs. F. B. Jerrard, Superior. 



OUR CHEF'S BEST RECEIPTS. 



57 



Orange Pie 

Peel the oranges and slice them thin with a very sharp 
knife, removing' the seeds. Pare some apples, cover them, 
and slice very thin. Cover a pie plate with rich pastry, and 
put in a layer of the oranges, covering them with white sugar. 
Alternate with layers of sliced apples, until the pie plate is 
filled, always adding sugar to each layer of fruit. Cover the 
pie with pastry, bake it for half an hour in a hot oven, and 
sift white sugar over the crust when baked. 

—Mrs. G. W. Fairbrother. 

Pineapple Pie 

1 can grated pineapple 5 eggs 

\ cup butter 1 cup sweet cream 

1 cup sugar 

Cream butter, sugar and yolks of eggs together, add cream 
and pineapple. Bake with under crust. Beat whites of eggs, 
add 4 tablespoons sugar, spread on top and brown. Makes 
three pies. — Mrs. Michand. 

Pineapple Pie 

1 large pineapple 2£ cups of sugar 

2 cups water 

Chop the pineapple fine, add sugar and water. Line 
three large pie plates with crust and fill. Sprinkle over a 
little flour and butter, and add an upper crust. A little 
fresh lemon juice improves it. — Mrs. C. C. 0. 

Potato Pie 

1 teacup grated raw potato 3 eggs 

1 quart of milk Sugar and nutmeg to taste 

Boil the milk and stir in the potatoes. When cool add 
the eggs, sugar and nutmeg. Bake without upper crust. 
6 



58 



OUR CHEF'S BEST RECEIPTS. 



Prepared Lemon for Tarts 

One-fourth lb. of butter, 1 lb. of loaf sugar, 6 eggs, leav- 
ing out the whites of 2; the rind of 2 lemons, and juice of 3. 
Whip eggs light, put all into a pan, and simmer over 
moderate fire until the sugar is dissolved and all becomes the 
consistency of honey. Put in Mason jars, and keep in a cool, 
dry place. 

This quantity doubled just fills a quart and pint jar. 

—Mrs. G. R. FernaJd, Detroit. 

Raisin Pie 

1 sliced lemon 

1 tablespoonful of cornstarch 

cooked, then bake with two crusts. 

— M. S. G. 

Rhubarb Pie 

1 cup chopped pieplant 1 egg, well beaten 

1 cup sugar 

1 teaspoon butter, a little salt, and a shake of flour the last 
thing. 

Beat the egg, add the sugar, then the salt and chopped 
pieplant. Pour into a plate lined with paste, add the butter 
broken in small pieces, and lastly a dust of flour. 

Cover top of pie with narrow strips of pastry, and bake. 

—Mrs. J. S. Whitacre. 

Squash Pie 

1 heaping cup prepared squash 2 eggs, beaten light 
^ teaspoon cinnamon § cup sugar 

£ teaspoon nutmeg 2 cups milk 

^ teaspoon ginger 

— Mrs. Oliver Crosby. 



1 cup of sugar 
1 cup of water 
1 cup of raisins 

Boil all until 



4 



OUR CHEF'S BEST RECEIPTS. 



59 



Squash Pie 

1 cup of squash J teaspoon ginger 

1 cup sugar 1 teaspoon lemon extract 

1 cup milk, scalded 2 eggs 

Butter, size of walnut 

Mix squash, butter, sugar, yolks of eggs. Add lemon 
extract, ginger and milk. Bake with one crust, using whites 
with 3 tablespoons of sugar for the top. — Miss Sauvinet. 



60 



OUR CHEF'S BEST RECEIPTS. 



DESSERT 

CHAPTER IX 

"We sit to chat as well as eat." 

— Taming of the Shrew. 

Annie's Snowballs 

i box of gelatine (Knox) \ pint boiling water 

\ pint cold water 2 cups sugar 

Flavor with lemon or vanilla. When cool add the well- 
beaten whites of 4 eggs. Beat hard until it is as thick as 
whipped cream. Put into sherbet cups to mould. When cold 
turn out in a large dish and pour custard around them. 
Very nice. 

Apple Scallop 

Pare and core 4 good-sized tart apples. Put a layer of 

bread crumbs in pudding dish, a layer of sliced apples, theu 

a layer of English walnuts, then a sprinkling of sugar, then 

crumbs, and so continue until dish is full, having last layer 

of crumbs. Pour over \ cup water and bake \ hour. Serve 

hot. — Mrs. Rorer. 

Apple Snow 

1 large sour apple, grated ; f cup powdered sugar on the 
apple as you grate, and beat all together till very, very light 
— an hour. Serve with whipped cream or custard. Very 
nice frozen a very little. — M. S. Gilbert. 

Banana Cream 

Take 5 large bananas, skin and mash them to a pulp, 
with 5 ounces of sugar. Whip \ pint cream, add bananas, \ 
wine glass of brandy and the juice of 2 lemons, grated rind 
of 1. Add \ ounce of gelatine (that has soaked for 1 hour in 
cold water), dissolved in a little hot water. Beat all together 
thoroughly, nil a mould and set in ice 4 or 5 hours. 



OUR CHEF'S BEST RECEIPTS. 



61 



Baked Indian Pudding 

1 qt. sweet milk \ cup sugar, brown 

1 cup meal Butter size of a nut 

\ cup molasses \ teaspoon of salt 

3 eggs 

Boil the milk and stir the meal into the boiling milk. 
After this cools acid the well-beaten eggs, molasses, sugar, and 
butter and salt. Bake one hour. — E. E. W. 



Baked Plum Pudding 

1 loaf baker's bread (large) 1 teaspoon allspice 

2 quarts milk 1 small nutmeg 
8 eggs 1 pint raisins 

1 teaspoon cinnamon 1 lemon (rind grated) 

1 teaspoon cloves 

Soak the bread in the milk, add the well-beaten eggs, and 
sweeten to taste, and a large piece of butter. More fruit if 
wished. Bake 4 or 5 hours in a moderate oven, stirring 
occasionally until it begins to bake, to keep fruit from set- 
tling. Serve with hard sauce. — Mrs. H. M. Temple. 



Batter Pudding 

Fill a deep dish with apples, cut in slices (or any other 
fruit can be used). Sprinkle them with sugar and bits of 
butter, nutmeg or cinnamon. Pour over the fruit a 

Batter 

2 cups of flour 3 teaspoons baking powder 

1 cup of milk 1 tablespoon melted butter 

Stir well, and pour over the fruit and bake. 

To be eaten with a stirred sauce or cream and sugar. 

— M. L. W. 



62 



OUR CHEF'S BEST RECEIPTS. 



Batter Pudding and Strawberry Sauce 

1 cup sweet milk 2 tablespoons of butter 

2 eggs 2 teaspoons of baking powder 

Thicken with flour, like fritters. Steam half an hour. 

Sauce 

10 tablespoons of pulverized 2 tablespoons of butter 
sugar 

Beat very light, and cut strawberries in half and stir in the 
sauce till red and rich with berries. 

— Mrs. G. Van Cleve, Ypsilanti. 

Black Raspberry Pudding 

Spread slices of bread with butter. Put a layer of bread 
and butter in a dish, then a layer of black raspberries, either 
fresh or canned, until the dish is full. Then heat the syrup 
and pour over it. If fresh berries are used make a syrup of 
berries and sugar. Put a plate over the pudding, and an 
iron for a weight. Serve cold, with cream. A very nice 
summer pudding. 

Bread Pudding 

2 cups milk Kind of 1 lemon 

4 tablespoons sugar Little squares of bread, but- 

Yolks of 4 eggs tered 

White of 1 

Bake, and when done beat remaining whites with little 
sugar and the juice of lemon. Serve hot or cold. 

— Mrs. Brand. 
Bread and Butter Pudding- 
Out as many slices of bread as will cover a pudding dish, 
spread with butter, sprinkle a few well-washed currants over 
the bread. Beat up three eggs to a pint of milk, sweeten 
to taste, add a little nutmeg or cinnamon, and bake. 

— M. L. W. 



OUR CHEF'S BEST RECEIPTS. 



68 



Baked Apples 



Pare, core and cut in thin slices the apples, sprinkle sugar 
between each layer, and bake. They will be candied and 
excellent. 



Pat crumbs into milk, sugar and chocolate. Let boil and 
add yolks of eggs. When thick like custard pour in a pud- 
ding dish, cover with the whites, beaten stiff with sugar, and 
brown in oven. Eat either hot or cold. 

Chocolate Custard to Use up the Yolks of Eggs 
1 quart milk 6 eggs, yolks well beaten 

1 cup sugar Pinch of salt 

4 squares of chocolate, grated 1 teaspoon of vanilla 

Boil the milk before using if you wish your custard per- 
fectly smooth. Mix all well together, and bake half an hour 
or until firm. Be sure the oven is not too hot. Very nice 
with whipped cream. 



Chocolate Bread Pudding 



10 tablespoons bread crumbs 1 pint milk 
6 tablespoons grated chocolate 4 eggs 
1 cup sugar 1 teaspoonful vanilla 



Chocolate Pudding 



1 quart milk 

1 cake sweet chocolate 

\ cup cornstarch 



1 cup sugar 

1 teaspoon vanilla 

4 eggs, the yolks 



Cook in a double boiler 



Sauce 



1 pint cream, whipped 
1 teaspoon vanilla 



4 eggs, whites 

3 tablespoons of sugar 



Clara's Graham Pudding 



1 cup molasses 
1 cup buttermilk 
\ teaspoon salt 



1 teaspoon soda 

2 cups graham flour 

1 cup stewed prunelles 



Steam 2 hours. 



64 



OUR CHEF'S BEST RECEIPTS. 



Christmas Plum Pudding (Excellent) 

1 cup of finely chopped beef 2 cups fine bread crumbs 

suet 1 heaping cup of sugar 

1 cup seeded raisins 1 cup well washed currants 

1 cup chopped blanched al- ^ cup of citron, sliced thin 

monds 1 teaspoonful of salt 

1 teaspoonful of cloves 2 teaspoonfuls of cinnamon 

i nutmeg, grated 4 eggs, well beaten 

Dissolve a level teaspoonful of soda in 1 tablespoonful of 
warm water. 

Flour the fruit thoroughly from a pint of flour, then mix 
the remainder as follows : In a large bowl put the well -beaten 
eggs, sugar, spices and salt. In 1 cup of milk stir in the 
fruit, chopped nuts, bread crumbs, and suet, one after 
another, until all are used, putting in the dissolved soda last, 
and adding enough flour to make the fruit stick together, 
which will take all the pint of flour. Boil or steam four 
hours. Serve with wine or brandy. 

— Mrs. T. J. Campbell, Merriam Park. 



Christmas Pudding" 

1 lb. raisins 
1 lb. suet 



1 lb. currants 
1 lb. sugar 

1 lb. English sultanas 
1 lb. bread crumbs 
\ lb. Jordan almonds 
6 nutmegs 
12 eggs 
1 lemon, juice and rind 

Chop separately suet, raisins, sultanas, almonds, peel of 
lemon, and candied peel, add flour and bread crumbs, spices 
last. Put in buttered moulds, and steam 6 hours. Enough 
for three puddings. — Mrs. H. Twyford. 



1 lb. flour 

^ lb. mixed candied peel 

1 teaspoon each of allspice and 

cinnamon 
1 cup molasses 



OUR CHEF'S BEST RECEIPTS. 



65 



Cranberry Cream 

2 tablespoons of gelatine, 1 pint cranberries 
cover with 4 tablespoons 1 cup sugar 
of cold water 

Put the cranberries into a saucepan, add enough water to 
keep from burning, and cover tight, as soon as they pop press 
through the colander, add the sugar, then the gelatine, stand 
in a pan of ice water till it begins to thicken, and then stir in 
a pint of whipped cream, and pour into a mold. 

Miss M. E. W. 

Cream Batter Pudding 

i pint sour cream \ pint sweet milk 

\ pint flour 3 eggs 

1 teaspoon soda 

Beat the whites and the yolks of eggs separately, and add 
the whites last. Bake in a moderately hot oven. This is the 
queen of batter puddings. 

Sauce 

\ cup butter 1 cup sugar 

Stir to a cream and flavor with a teaspoonful of vanilla or 
a tablespoon of brandy. — Mrs. F. I. Whitney. 

Diplonot Pudding 

2 eggs, yolks 1 wine glass maraschino sauce 
\ cup sugar 1 pint whipped cream 

i cup milk 

Beat the eggs very light, and add the sugar and milk. 
Pour in a double boiler, place on the stove and beat con- 
stantly until the custard begins to thicken, then add the 
maraschino sauce and remove from the fire and beat until 
cold. Add the whipped cream, put in a freezer, and when 
half frozen add maraschino cherries, cut fine, and freeze 3 
hours. It can be packed in a mould if one chooses. Flavor 
with sherry wine. — Mr. H. M. Temple. 



66 



OUR CHEF'S BEST RECEIPTS. 



Danish Pudding 

1 pint cream 8 eggs, beaten together 

1 pint milk -J- cup sugar 

Flavor with vanilla. Boil until it thickens. Stir in two 
cups brown sugar which has been scorched. Pour into 
baking dish, set in pan of hot water, and bake until firm — 
about ^ hour. Serve with whipped cream. 

—Mrs. B. H. Ogden. 

English Plum Pudding 

1 cup seeded raisins 1 cup suet, chopped fine 

1 cup cm-rants 1 heaping cup of flour 

2 eggs Citron size of an egg 

1 cup sugar Cinnamon, cloves, nutmeg 

A little brandy, to keep moist, with enough water to wet 

up. 

Boil 4 or 5 hours. Serve with liquid or hard sauce. 

—Mrs. N. B. Taylor. 

Estelle Pudding 

3 eggs, well beaten 2-J- tablespoons sugar 

2 tablespoons butter f cup sweet milk 

1 cup chopped raisins 1 tablespoon baking powder 

Flour to make it the consistency of cake batter. 
Steam 35 minutes, and serve with sauce. 

Half Hour Pudding 

1 cup powdered sugar 4 tablespoons butter 

3 eggs 1 cup corn meal 

Hub butter and sugar to a cream, add the yolks of the 
eggs. Then the corn meal and whites of eggs, beaten stiff. 
Bake in a pudding dish, well buttered. Serve with hard 
sauce. 



OUR CHEF'S BEST RECEIPTS 



67 



Ginger Cream 

\ box gelatine 4 eggs, the yolks 

•J cup cold water \ cup sugar 

1 pint milk 1 teaspoon salt 

Soak the gelatine in the cold water for 20 minutes. Boil 
the milk and add the well-beaten yolks, sugar and salt. Cook 
until it thickens like custard. Add the gelatine, strain into 
a pan, and set on ice. Add 

1 tablespoon wine \ or \ cup ginger, cut in 

1 tablespoon brandy small pieces 

\ cup ginger syrup 

When thick add 1 pint cream, whipped. Pour into a 
mould. — Mrs. Whitehead. 



John's 

2 cups of chopped bread 
\ cup of molasses 
1 cup of raisins 
\ teaspoon of cloves 
1 teaspoon of cinnamon 

Boil 2 hours in a tin puddi 
sauce. 



Delight 

1 cup s weet milk 
1 egg 

\ teaspoon of soda 
A little salt 
A little mace 

ig boiler. Serve with foaming 
— Mrs. Wm. Peck, Detroit. 



Maids of Honor 

\ lb. butter \ lemon 

\ lb fine sugar \ ounce fine sago 

4 eggs 

Wash salt out of butter, heat sugar and butter until luke- 
warm. Add 4 eggs, one at a time, and juice of half lemon. 
Heat over fire until quite warm, but not hot. Take from 
stove, add sago, let stand 3 days. Fill tartlet pans with puff 
paste, and bake. — M. Vanderslues. 



68 



OUR CHEF'S BEST RECEIPTS. 



Manchester Pudding 

1 quart boiling milk f lb. bread crumbs 

6 tablespoons of sugar 1 tablespoon of butter 

3 eggs 1 teaspoon vanilla 

2 cups of fruit 

Put tbe fruit (fresh or canned) into a pudding dish, and 
pour the batter over it. Steam 2 hours. Serve with hard 
sauce. — Miss Alice Gilbert, Ypsilanti. 

Orange Cream 
1 pint of cream A little of the grated orange 

Yolks of 3 eggs rind 
Juice of 3 oranges 1 cup sugar 

1 ounce of gelatine 

Soak gelatine in \ cup cold water. Grate rind and 
squeeze the juice out of the oranges. Put half of the cream 
in a double boiler. Add the beaten eggs and sugar. When 
it begins to thicken add the gelatine. When cool add the 
orange juice and rind, beat the remaining cream and add. 
Put in moulds and serve with whipped cream. 

Orange Puffs 

1 cupful milk 

2 cupfuls flour 
2 teaspoons baking powder 

Sauce 

Juice and rind of 2 oranges 
Serve while puffs are hot 

Prune Whip 

\ lb. prunes 



Yolks of 3 eggs 
1 cupful sugar 
\ cupful butter 

Whites of 3 eggs 
1 cupful of sugar 



Whites of 10 eggs 
1 cup sugar 

Cook prunes slowly and not too soft — just swell them. 
Remove, crack and blanch pits and chop both prunes and 
meats. Stir all together and brown in oven. Serve with ice 
cream or whipped cream. 

— Mrs. J. C. Seyster, Oregon, HI. 



OUR CHEF'S BEST RECEIPTS. 



69 



Orange Pudding 

4 large oranges 1 cup of sugar 

Out the oranges into small pieces, add the sugar and let 
stand. 

1 quart milk 2 large tablespoons cornstarch 

After it boils add the yolks of 3 well -beaten eggs. Let 
this cool, then pour it over the oranges. Spread over it a 
frosting made of the whites of the eggs, and 3 tablespoons of 
granulated sugar. Set into the oven a few moments to brown. 

— M. S. Gilbert. 

Pineapple Cream 

One-half box of gelatine, soaked 10 minutes in \ cup cold 
water, and dissolve in \ cup boiling water; 1 can grated 
pineapple (add sugar if necessary) ; 1 lemon. 

Put the mixture in a dish and set it on the ice. Stir 
constantly until it thickens, then add 1 pint whipped cream. 
Pour into a mould and set away to harden. Serve with 
whipped cream, colored a light pink. 

—Mrs. J. S. Whitacre. 

Pineapple Sponge 

\ box gelatine 1 cup sugar 

1 can grated pineapple 

Cook sugar and pineapple in double boiler until tender. 
Dissolve gelatine in 1 cup warm water, and beat into pine- 
apple and whip until very light color, and thoroughly cool. 
Stir in a pint of whipped cream and put in a mould. 

—J. B. D. 

Plum Pudding 

1 egg 1 teaspoon soda 

1 cup sugar 1 teaspoon nutmeg 

1 cup molasses 2 teaspoons cinnamon 

1 cup chopped raisins 3 or 3^ cups flour 

1 cup currants Pinch of salt 

1 cup sour milk 

Steam 3 hours. — Mrs. Gibson. 

7 



TO 



OUR CHEF'S BEST RECEIPTS. 



Plum Pudding 



1 cup molasses 
1 cup sweet milk 
1-^ cups graham flour 
1 cup seeded raisins 



1 teasjooon soda 
1 egg 
Cinnamon 
I- teaspoon salt 



1 tablespoon butter 

Steam 2 hours (I always steam it 4 hours). Keeps well. 

— Mrs. M. L. Countryman. 

Raisin Puffs 

1 heaping tablespoon butter 2 heaping tablespoons sugar 

2 eggs 1 cup water 

2 teaspoons baking powder 1 cup raisins, chopped fine 

Beat sugar and butter to a cream, add the eggs, beaten 
light, add water and flour enough to make a stiff batter, 
reserving enough to flour raisins well. Steam 1 hour in cups, 
and serve hot with wine sauce. — Mrs. H. M. Temple. 

Sponge Pudding 

(Very fine.) 

2 large tablespoons of sugar 2 large tablespoons of butter 
6 eggs 4 very large spoons of sifted 

2 teacups of sweet milk winter -wheat flour 

Scald the milk or cook to a scald, while hot add butter, 
then sugar, and flour mixed with a little cold water or milk. 
Stir well until it boils, remove it from the fire and add yolks 
of the eggs beaten stiff, last the whites. Pour into a buttered 
pudding dish, and set in a pan of hot water. Bake one hour 
in a moderate oven. 



cream 

Add gradually \ cup boiling water. Set in a pan of hot 
water to dissolve, then add the well -beaten white of 1 egg 



1 cup sugar 



Sauce 

-§ cup butter, stirred to a 



and vanilla. 



— Mrs. Folsom. 



OUR CHEF'S BEST RECEIPTS. 



71 



Ruby Cream 

J pint tapioca 4 ounces sugar 

Rind and juice of 1 lemon pint currant jelly 

\\ pints water 

Soak tapioca in -J- pint cold water over night. Simmer the 
tapioca and lemon rind in 1 pint water until clear. Skim 
out pieces of rind and stir in sugar jelly and lemon juice. 
Cook a few minutes and pour in dish for serving. Just 
before serving put whipped cream over top, or a meringue 
made of the whites of 4 eggs and powdered sugar. 



Sponge Cake Pudding 

1 cup flour 4 tablespoons milk 

1 cup granulated sugar 1 teaspoon cream tartar 

3 eggs \ teaspoon soda 

Sift flour before measuring, mix cream of tartar with it, 
and sift once again. Beat eggs very light, add pinch of salt 
to them, add sugar, beating again as in sponge cake, add 
flour, then milk, beating constantly till perfectly smooth. 
Just before putting in oven add soda, which has been put in 
just enough boiling water to dissolve it. Bake in moderate 
oven. When cold cover with raspberry jam, and eat with 
cream, not whipped. — Mrs. Geo. H. Starhle. 



Sponge Whips 

2 eggs, beaten separately \ cup milk 

H cups flour 
1 cup sugar 

1 teaspoonful cream of tartar 
Flavor. Bak^e in gem tins. 



\ teaspoon soda 
3 dessertspoonfuls butter 
\ teaspoonful salt 

Take off the center of top of 



each, dig out some of the cake, fill with a spoonful whipped 
cream, put top on again and frost them. 



72 



OUR CHEF'S BEST RECEIPTS. 



Steamed Graham Pudding 

2 cups graham flour 1 egg 

1 cup molasses cup sugar 

1 cup sour milk 1 (large) cup raisins and 

2 small teaspoons soda currants 

Steam 3 hours and serve with a rich pudding sauce. 

— Miss Shandrew. 



Steamed Chocolate Pudding 

1 egg -J cup sugar 

1 cup flour \ cup milk 

\\ squares chocolate 1 small teaspoon butter 

1 teaspoon baking powder Steam constantly one hour 

Sauce. 

3 eggs, beaten separately 1 cup sugar 

Steam yolks and sugar one -half hour, and add beaten 
whites. When ready to serve flavor to taste. 

— Mrs. T. J. Campbell, Merriam Park. 



Steam Pudding- with Gooseberries 

f cup milk 1 egg 

f cup sugar 3. teaspoons of baking powder 

Flour to make a batter thin as cake batter. Steam from 
20 to 30 minutes. Take pint can of gooseberries, drain off 
most of the syrup and put in pudding dish, pouring the batter 
over before steaming. Eat with a rich sauce. 

Patsy's Sugar Sauce 
1 tablespoon cornstarch 2 cups white sugar 

1 tablespoon flour 1 cup butter, small cup 

Stir all together till very light, and pour hot water on. 

—Mrs. F. I. W. 



OUR CHEF'S BEST RECEIPTS. 



73 



Tutti Frutti 

One-gallon glass candy jar, with glass stopper. Put in it 
1 pint of best alcohol, weigh fruits and add to them an equal 
amount of sugar. Let stand for awhile before putting in the 
jar. You can add fruits as the season advances until jar is 
full. Strawberries, black cherries and pineapple make the best 
flavor and color, but other solid fruits may be added. This 
will keep without sealing for any length of time. 

— Mrs. Newcomb. 



Whortleberry Pudding 

\ pint of molasses 2 quarts of berries 

1 cup of milk 1 teaspoon of saleratus in the 

1 quart of flour molasses 
Steam 2 hours. Eat with a hard sauce. 

— Mrs. Hurd. 



PUDDING SAUCES 



1 box of gelatine 
1 lemon 
1 cup sherry 
Strawberries 

Soak gelatine 10 minutes in cold water, add boiling water, 
sugar and juice of lemon. When cool add sherry. Add the 
well-beaten whites, a spoonful at a time, beating until a light 
sponge. Wet a bowl-shaped mould with cold water and line 
with the berries, filling in the center with the jelly. Eoll 
each berry in powdered sugar. Set on ice until perfectly cold. 
Loosen the edges and turn out on a cold dish. Serve with 
powdered sugar and cream, or whipped cream. 

— Mrs. Gibson. 



A Delicious Dessert 

2 cups of sugar 
2 cups boiling water 
Whites of 6 eggs 



74 



OUR CHEF'S BEST RECEIPTS. 



Almond Wafers 

J cup butter 1 cup powdered sugar 

\ cup milk 2 cups floui* 

J teaspoou vauilla 

Spread very thin on a baking pan, mark in squares, 
sprinkle with blanched almonds chopped fine, and bake in a 
moderate oven about 5 minutes. As soon as baked set pan on 
back of stove and roll each square cornerwise. 

— Mrs. Keysor, Omaha. 

Boiled Indian Pudding' 

One-fourth pound suet. Chop very fine and mix with 1 
quart of Indian meal, 1 quart milk, boiled with a little cinna- 
mon. Strain it into the meal while hot, add \ pint of 
molasses. Let this cool, then mix 6 well-beaten eggs into it, 
and boil 4 hours. Leave room in pudding bag for the pud- 
ding to swell. Eat with syrup and butter. 

—Mrs. Geo. W. Gilbert. 

Creamy Sauce 

\ cup butter 1 teaspoon of vanilla (if ex- 

1 cap powdered sugar tract is used add 4 more 

\ cup cream or milk tablesjroons of cream) 

4 tablespoons of wine, or 

Beat the butter to a cream, add the sugar gradually, beat- 
ing all the while. When light and creamy, gradually add the 
wine and then the cream, a little at a time. When all is 
beaten smooth place the bowl in hot water and stir till the 
sauce is smooth and creamy (no longer, it will take only a 
few moments). 

This is a delicious sauce and will be white and foamy, if 
well beaten and not kept in hot water long enough to melt 
the sugar. — Mrs. F. I. Whitney. 



OUR CHEF'S BEST RECEIPTS. 



75 



Caramel Custard in Cups 

3 eggs 3 tablespoons sugar 

1^ cups cream 1 teaspoon vanilla 

Melt 4 tablespoons of sugar till a light brown, pour into 6 
custard cups, and shake quickly so as to cover sides and 
bottom. Pour in the custard and stand them in a pan of hot 
water, and bake 10 or 15 minutes, or until they are set in the 
center. Serve in the cups cold, or turn out while hot on 
individual dishes and serve very cold. — Mrs. French. 

Foam Sauce 

(A rich sauce for plum pudding.) 

^ cup butter 2 tablespoons brandy 

1% cups sugar 1\ cups boiling water 

2 eggs 

Beat butter and sugar to a cream, add well-beaten eggs. 
Just before sending it to the table pour on the boiling water. 

— Mrs. M. L. Countryman. 

Hard Sauce (Fine) 

\ cup butter 1 cup powdered sugar, sifted 

i cup cream or milk 

Cream butter, add slowly the sugar, then the milk very 
slowly, 1 teaspoon of flavoring. When hard mould and put in 
a cool place. — Mrs. Chad wick, Detroit, Mich. 



Heavenly Hash 

7 lbs. ripe currants 6 lbs. sugar 

4 large oranges 1^ lbs. of seeded raisins 

Chop the orange, peel and pulp, and the raisins. Add 
currants and sugar. Boil like jam. 

— Miss A. Gilbert, Ypsilanti, Mich. 



76 



OUR CHEF'S BEST RECEIPTS. 



Ice Cream Sauce 

1 cup of butter Yolk of 1 egg 

2 cups powdered sugar 2 tablespoonfuls sherry 

Beat butter to a cream, add gradually the powdered sugar 
and the yolk of egg, with the sherry last. Serve on a glass 
dish and cover with the following : 

Whites of 2 eggs \ teaspoonful lemon extract 

Sugar to thicken 1 teaspoonful vanilla 

Whip whites stiff, add the sugar and flavoring. Cover the 
first part and set in a cool place to thicken. 

Jersey Lilies 

\ cup butter 1 cup powdered sugar 

\ cup milk 2 cups flour 

Cream butter and sugar, add milk and flour. Spread very 
thin on a baking pan, mark in squares, and bake about 5 
minutes. Put on back of stove and roll each square into a 
cornucopia, one end very tight, the other with the corner 
turned over like a lily, filling it with whipped cream. 

— Mrs. Keysor, Omaha. 

Lemon Jelly 

\ box gelatine Grated rind of 3 lemons 

1 pt. of boiling water \ cup lemon juice 

1 large cup sugar 

Soak gelatine in a little cold water. Steep lemon rind in 
the water 10 minutes, add sugar, juice and gelatine. Strain 
until clear. — Mrs. Oliver Crosby. 

Lemon Sauce 

1 cup of sugar \ cup of butter 

1 lemon, juice and grated rind 1 egg 

3 tablespoons boiling water 

Cook in double boiler until thick. 



OUR CHEF'S BEST RECEIPTS. 



77 



Maine Pudding Sauce 

1 cup sugar 1 egg 

1 cup butter 1 tablespoon flour 

Beat egg separately, cream butter, sugar and yolk together. 
Stir flour in the dry sugar. Beat all together and just at 
serving time pour on one cup boiling water, flavor, and beat 
hard. 

Orange Omelet 

4 eggs A little salt 

5 tablespoons of sugar 2 oranges 

2 tablespoons of butter 

Grate rind of 1 orange on 1 tablespoon of sugar. Pare 
and cut oranges in thin slices, and sprinkle with 2 tablespoons 
of sugar. Beat whites of eggs stiff, add sugar, orange rind, 
salt, beaten yolks, and 2 tablespoons of orange juice. Put 
butter in hot omelet pan, pour in mixture. When it begins 
to thicken well spread o^ver it the slices of orange (no juice). 
Fold omelet from side of pan over the oranges, and serve on a 
hot dish. —Miss A. H. G. 

Pudding" Sauce 

6 heaping tablespoons fine 3 even tablespoons butter 

sugar 2 eggs 

Beat sugar and butter to a cream, add the well-beaten 
yolk, and beat till very light, then add the well-beaten whites 
of eggs, and flavor. ¥ — Mrs. French. 

Strawberry Shortcake 

Make a rich baking-powder dough as for biscuit, bake in a 
dripping pan. When done cut it open and butter well, 
sweeten berries, and let stand 3 or 4 hours before wanted. 
Put berries on lower crust, pour over juice, put on top layer, 
and cover with berries and juice. Serve with sugar and 
cream. —Mrs. G. W. Fairbrother. 



78 



OUB CHEF'S BESf RECEIPTS. 



Washin 

6 eggs 

1^ cups flour 

Flavor with lemon. 



_ton Pie 

2 cups sugar 

1 tablespoon baking powder 
Bake in jelly pans. 
Filling 

1 cup sugar 

3 eggs, yolks 



1 pt. milk 
\ cup flour 
Butter size of an egg 

Flavor with vanilla. Beat the whites of the eggs, add 3 
tablespoons of powdered sugar, for a meringue. Spread 
smoothly over the top and brown in the oven. 

—Mrs. G. W. Fail-brother. 



Wine 

\ box gelatine 

1 pint boiling water 

1 cup sugar 



Jelly 

| cup cold water 
Juice of 1 lemon 
1 cup wine 

— Mrs. Oliver Crosby. 



OUR CHEF'S BEST RECEIPTS. 



79 



FROZEN DAINTIES 

CHAPTEE X 
"Kefresh my heart and cool ray throat." 
A Delicious Fruit Punch 

Put 1 pint of water, 1 pound of sugar and the grated 
yellow rind of 1 lemon. Boil 5 minutes, strain, and while 
hot slice into it 2 bananas; add 1 grated pineapple, and ^ 
pound of stoned cherries. When ready to serve add the juice 
of 6 lemons. Put in the center of your punch bowl a square 
block of ice; pour over it 2 quarts of apollinaris, add the 
fruit mixture, and at the last moment 1 dozen strawberries, 
and mix all together. — Mrs. L. P. McCloud. 

Cafe Mousse 
Yolks of 5 eggs i cup strong coffee 

1 cup sugar 1 pint whipped cream 

Pack in freezer and let stand 4 or 5 hours. 

— Alice Dawson. 

Cafe Parfait 

1 pt. whipping cream 2 tablespoons black coffee 

Sugar to taste 

Whip until stiff. Pat into a colander to drain. Pack in 
ice for 3 hours. — Mrs. Forster. 

Caramel Ice Cream 

1 pint milk 1 quart cream 

2 eggs 1 cup sugar 
\ cup flour (scant) 

Beat eggs, sugar and flour together, add to the milk. Boil 
20 minutes. Put cup sugar in iron spider and brown by 
stirring briskly. When quite brown add to the boiling- 
cream. Let cool, add 1 quart cream, and freeze. 

— Kate D. Williams 

8 



80 



OUR CHEF'S BEST RECEIPTS. 



Chocolate Ice Cream 

1 quart cream 5 tablespoons chocolate, 

1 pint new milk rubbed smooth in a 

2 beaten eggs little milk 

Heat the milk almost to boiling and pour slowly iuto eggs 
and sugar. Add chocolate, beat well, and return to double 
boiler. Heat until it thickens, stirring constantly. When 
cold add the cream and 2 teaspoons vanilla. 

—Mrs. J. E. Kicketts. 

Claret Ice 

1 quart claret 4 lemons 

4 oranges 

Sweeten to taste, and freeze. 

Coffee Ice Cream 

3 pints cream 2 cups sugar 

1 cup black coffee, very strong 2 tablespoonfuls arrowroot 
and clear wet up with cold milk 

Heat half the cream nearly to boiling. Stir in the sugar. 
When 1 his is melted, the coffee, then the arrowroot. Boil all 
together 5 minutes, stirring constantly. When cool beat 
very light, whipping in the rest of the cream by degrees. 
Then freeze. 

Cranberry Sherbet 

1 qt. cranberries 1 qt. water 

1 lemon, juice 2-J- cups sugar 

Boil all together, strain and freeze. Will serve ten for 
meat course, or particularly nice with turkey. 

—Mrs. Caldwell. 

Ginger Sherbet 

To 1 pint lemon ice add 3 ounces of preserved ginger, cut 
into small pieces, and a little of the ginger syrup. Stir into 
the frozen ice and pack for 1 hour. 



OUR CHEF'S BEST RECEIPTS. 



81 



Frozen Pudding 

1 generous pint of milk 2 tablespoons of gelatine 

2 cups sugar 1 quart of cream 

% cup flour 4 tablespoons of wine 

2 eggs \ lb. macaroons 

Beat flour, eggs and teacup sugar together, add to milk 
and boil in double boiler 20 minutes. Add gelatine which 
has been soaked 1 hour in water enough to cover. Set aside 
to cool. When cool, add wine, the remaining cup of sugar 
and the cream. Freeze 10 minutes and add rolled macaroons, 
and finish freezing. May add any kind of fruit, if desired. 

— Miss Shandrew. 

Frozen Rum Punch 

1 pint Jamaica rum 3 lemons, juice 

4 oranges \ lb. powdered sugar 

1 teaspoonful green tea 1 tablespoon Keystone silver 

white gelatine 

Boil rum and sugar 5 minutes. Add lemon and orange 
juice to a boil. Dissolve gelatine in this. Steep tea, 1 cup 
boiling water, strain and add to mixture. When cool, freeze. 

—Mrs. Kipp. 

Ice Cream 

2 cups of whipping cream \ teaspoon vanilla 

\ cup powdered sugar 1 tablespoon of gelatine 

■ — Mrs. Kipp. 

Ice Cream 

1 quart cream \ lb. sugar 

2 teaspoons vanilla 

Put half cream and sugar on to boil in double boiler. Stir 
constantly for 10 minutes. When cold add remainder of 
cream and vanilla, and freeze. — Mrs. F. N. Lowell. 



82 



OUR CHEF'S BEST RECEIPTS. 



Kinsley's New York Ice Cream 

1 quart milk 2 tablespoons cornstarch 

4 eggs, yolks 1\ cups sugar 

Boil, then take from stove and pour 3 pints of cream into 
it and 2 teaspoons of vanilla. Let cool and freeze. 

— Chicago. 

Lemon Ice 

1 quart fresh milk Whites of two eggs, beaten 

1 pint of sugar stiff 

4 lemons Candied cherries 

Add the juice of the lemons and cherries when nearly 
frozen. — Anna E. Williams. 

Lemon Ice 

1 quart of water 1 pint sugar 

Boil 35 minutes. When cool add 5 lemons, and freeze. 

— Mrs. F. I. W. 

Orange Ice 

1 cup of orange juice 1 cup of sugar 

H cups of water 1£ cups of water 

Add the 1^ cups of water to the orange juice. Melt the 
sugar in the cups of water. One lemon, the juice,- strain 
when mixed, and freeze. Turn the freezer slow at first, 
then very quickly for 15 or 20 minutes. 

— Mrs. I. Kipp. 

Orange Sherbet 

1 qt. sweet milk 1 coffee cup sugar 

Juice of 4 oranges and 1 lemon 

Freeze milk and sugar partly before adding fruit. 

—Mrs. T. J. C. 



il 



OUR CHEF'S BEST RECEIPTS. 



S8 



Punch 

(Enough for seventy -five people.) 

1 doz. bottles of hock 2 doz. lemons 

2 doz. oranges 1 pint of Santa Cruz rum 

3 cans of pineapple 

To every bowlful of punch add 1 bottle of champagne, if 
wanted extra fine. Good without champagne. 

Roman Punch 

1 quart lemon ice 1 gill sherry 

\ pint Jamaica rum Whites 4 eggs 

\ pint brandy 

Have ice frozen hard. Just before wanted stir in the 
liquors and beat hard. Add the stiffly beaten whites last. 
One-half pint of champagne is an improvement. This must 
be frothy and not frozen hard — should almost pour. 

Sauce for Frozen Pudding 

1 tablespoon Knox's Gelatine 1 pint cream or milk 
Yolk of 3 eggs \ cup of sugar 

1 teaspoon vanilla 

Cover the gelatine with a little cold water for 10 minutes. 
Boil the milk or cream in a double boiler. Beat the yolks of 
eggs and sugar together until light, add to boiling cream and 
stir until it thickens. In this dissolve gelatine, take from the 
fire, add the vanilla or two tablespoonfuls of brandy or sherry. 
Stand in a cold place until wanted. 

Three-of-a-Kind Ice 

/ 3 oranges 3 lemons 

3 cups sugar 3 eggs, the whites 

Freeze. This will serve twenty. 

— Mrs. ColviJle, Cambridge, Mass. 



84 



OUR CHEF'S BEST RECEIPTS. 



CAKE 

CHAPTER XI 

"Surprising! that woman can dish us so many rare sweets up 
together." 

We'll mix and bake 

The dainty cake, 

And beat the frosting light. 

The sweetest plan 

To please a man 

Is through his appetite. 

Angel Food 

Whites of 11 eggs 1\ tumblers granulated sugar 

1 tumbler flour 1 teaspoon cream of tartar 

Sift sugar and flour together four times. Break eggs over 
cream of tartar. Beat until very light. Pour eggs on flour 
and sugar, add 1 teaspoon bitter almond flavoring, and stir 
with silver knife as little as possible. Bake 45 minutes in 
ungreased pan. — Alice Dawson. 

Birkley Sponge Cake 
6 eggs 4 cups sifted flour 

3 cups sugar 2 teaspoons of baking powder 

1 cup cold water Vanilla 

Beat the yolks, sugar and half the water, then add 
remainder of water and beat again. Beat the whites stiff, 
and add them with the flour gradually, being careful not to 
stir more than enough to mix thoroughly and quickly. Put 
flavoring and a pinch of salt before the whites and flour. 

—Miss Gilbert, Detroit. 
Blueberry Cake 
1\ cups of sugar 1 cup sweet milk 

\ cup of butter 2 teaspoons baking powder 

2-J- cups of flour \\ cups of blueberries 

2 eggs 

Serve hot with butter — Miss Doty, Detroit. 



OUR CHEF'S BEST RECEIPTS. 



85 



Birthday Cake 

4 cups flour, sifted 2 cups brown sugar 

1 cup butter 4 eggs 

1 cup molasses 1 cup sour milk 
\ wine glass of brandy 1 teaspoon soda 

2 tablespoons of cinnamon 1 tablespoon of cloves 

2 lbs. of raisins \ cup flour, to sprinkle over 

\ lb. of currants the fruit before putting 

f lb. of citron into the mixture. 

Bake 3 hours in a moderate oven, in a 6-quart pan. 

— Mrs. Lamson- 

Bread Cake 

2 cups of bread sponge 1 cup butter 

2 eggs 1^ cups sugar 

1 small teaspoon soda \ cup milk 

2 cups stoned and chopped 2 cups flour 

raisins 1 lb. currants 

1 teaspoon cinnamon \ teaspoon cloves 

Dissolve the soda in the milk. Add milk and fruit last. 

—Miss E. Whitney. 

Chocolate Marble Cake 

2 tablespoons chocolate 1 tablespoon butter 

Set in kettle of boiling water to melt. 
\ cup butter 1 cup sugar 

\ cup sweet milk 6 eggs, whites 

cups flour 1 teaspoon baking powder 

Cream the sugar and butter, add slowly the milk, whites 
of eggs, flour and baking powder, which should be sifted 
into the flour. Take \ of this mixture and beat into it the 
melted butter and chocolate. Drop into a pan alternately 1 
spoonful of white, then 1 of the dark. Bake slowly. 

Mrs. T. J. Campbell, Merriam Park. 



86 



OUR CHEF'S BEST RECEIPTS. 



Chocolate Cake 

1^ cups sugar 
3 cups sifted flour 
1 teaspoon baking powder 
^ lb. grated chocolate 
Icing 

Stir pulverized sugar into a little cream to make a thick 
paste. — Mrs. Butcher. 

Christmas Cake 



f cup butter 
1 cup milk 
Whites of 6 eggs 
1 teaspoon vanilla 



5 eggs 
1 lb. butter 
1 lb. flour 
f lb. butter 
1 lb. raisins 



1% cups butter 
4^ cups flour 
1 tablespoon cloves 
1 lb. seeded raisins 



1 lb. dates, chopped 
\ cup sugar 
\ cup cracker crumbs 

Fine to pass with punch or 



1 gill wine 
1 gill brandy 
1 gill cream 
1 nutmeg 

— Mrs. French. 

Clove Cake 

3 cups sugar 

1 cup sweet milk 

1 teaspoon baking powder 

1 tablespoon cinnamon 

— S. S. Welch. 

Date Cake 

\ lb. almonds or English wal- 
nuts, chopped 
6 eggs, beaten separately 
wine. — Mrs. Scholey. 



Delicate Cake 
1 cup cornstarch 2 cups flour 

1 cup butter Whites of 7 eggs 

2 cups sugar \ teaspoon soda 

1 cup sweet milk 1 teaspoon cream of tartar 

Rub butter and sugar together, add milk and soda, then 
flour and cream of tartar and cornstarch, then whites of eggs. 

—Mrs. C. L. Caldwell. 



OUR CHEF' 8 BEST RECEIPTS. 87 

Delicate Cake 
Bake in square tin, cover with icing. 
1 lb. sugar Whites of 14 eggs 

§ lb. flour \ teaspoon soda 

6 ounces butter 1 teaspoon cream of tartar 

— S. S. Welch. 

Devil's Cake 
1 cup brown sugar \ cup milk 

1 cup granulated chocolate 

Boil in double boiler until dissolved. Let cool and add to 
the following cake : 

1 cup brown sugar \ cup milk 

Yolks of 3 eggs \ cup butter (small) 

1 teaspoonful soda sifted with 2 cups flour 
the flour 

Flavor with vanilla. Bake in layers. Frost with white 
icing. 

Filbert Cake 

1 lb. filberts, unshelled \ teaspoon baking powder 

\ lb. almonds 3 tablespoons grated bread 

8 eggs 2-j- cups powdered sugar 

1 lemon 

Beat sugar, yolks of eggs very light. Add grated 
almonds, lemon juice, bread crumbs, grated filberts, and 
beaten whites last. Frost with boiled icing, with whole 
filberts on top. — Mrs. Michand. 

Four-Egg White Cake 

2 cups sugar 4 eggs, whites 

\ cup butter 1 teaspoon cream tartar 

1 cup sweet milk 1 teaspoon soda 

3 cups flour 

Cream of tartar in the flour and the soda in the milk. 
This can be made in layers or a loaf. For a loaf add 1 cup 
sliced citron. — Miss M. S. Gilbert, Detroit. 



88 



OUR CHEF'S BEST RECEIPTS. 



Fried Cakes 

1 cup of sugar 1 cup milk 

2 eggs 2 teaspoons baking powder 
2 tablespoons of melted short- Nutmeg 

ening Cinnamon 



Salt 



1 lb. butter 
3^- lbs. currants 
\ lb. citron 
\ cap molasses 
1 teaspoon cinnamon 
1 teaspoon nutmeg 
Bake %\ hours. 



2 lbs. raisins 
1 lb. citron, shredded 
10 eggs 
1 lb. flour 
\ cup milk 
1 cup brandy 
1 tablespoon cloves 
\ tablespoon allspice 

Bake 3 to 4 hours in slow oven 



— Mrs. Beach, Ypsilanti, Mich. 

Fruit Cake 

1 lb. sugar 
2-J- lbs. raisins 
10 eggs 

1 level teaspoon soda in 
molasses 

1 teaspoon cloves 

—Mrs. R. H. Walker. 
Fruit Cake 

2 lbs. currants 
1 lb. blanched almonds 

1 lb. butter 

2 teaspoons baking powder 
1 cup molasses 
1 nutmeg 

1 tablespoon cinnamon 



Makes 3 loaves. 

— Mrs. Poore. 
Fruit Salad for Cake Filling 

4 tablespoons of finely chopped 4 tablespoons of finely chopped 

citron raisins 
\ cup almonds, finely chopped \ lb. of figs, finely chopped 
3 eggs, whites 

Beat the whites stiff, add \ cup of sugar, then the fruit, 
and put between layers of cake when the cake is hot. 

—Mrs. Peek, Detroit, Mich. 



OUR CHEF'S BEST RECEIPTS. 



89 



| cup of sugar 
\ cup of molasses 
\ cup of butter 
\ cup sour milk 
2 eggs 
1 teaspoon cinnamon 

Put eggs (well beaten) in last. Bake in a small dripping- 
pan, to make a loaf about \\ inches thick. Cover with 
boiled icing and put away in a tight cake box with an apple 
for 2 days before cutting. — Mrs. M. L. Countryman. 



1 teaspoon ginger 

1 teaspoon lemon extract 

1 cup seeded raisins 

2 cups flour 

1 teaspoon soda 



Ginger 

\ cup brown sugar 

1 cup molasses 
A pinch of salt 

2 small teaspoons soda dis- 

solved in 1 cup boiling 
water 
1 small cup raisins 

Line pan with buttered paper. 



Bread 

^ cup butter 

1 teaspoon each ginger, all- 
spice, cinnamon 

%\ cups flour 

2 well-beaten eggs the last 
thing 



Bake \ hour. 

— Mrs. McLaughlin. 



A PPL 



IT AS TME 
PESTo 





o o o o 



MANUFACTURED BY 

The Win, Lindeke Roller Mills 



♦ 

90 OUR CHEF'S BEST RECEIPTS. 



Ginger Bread 

\ pint molasses 1 tablespoon ginger 

§ cnp butter 2 teaspoons soda in a gill of 

^ cnp sour milk water 
Flour to make batter 2 eggs 

1 dessertspoon vinegar — Mrs. Brand. 

GiDger Cake 

3 cups light brown sugar 1 teaspoon soda 

1 cup butter and lard mixed 2 teaspoons ginger 

2 eggs \ nutmeg 

4 tablespoons sour cream 5 cups flour 

Bake in sheets about \ inch thick. Mark with fork. 
When done cut in squares. . — M. L. Perkins. 

Ginger Cake 
\ cup sugar \ teaspoon cloves 

1 cup molasses 2 teasi^oons soda, in 

\ cup butter 1 cup boiling water 

1 teaspoon ginger 2 large cups flour 

1 teaspoon cinnamon 2 well-beaten eggs, added last 

Can be baked in gem tins and eaten hot with butter. 

—Mrs. R. H. Walker. 
Hnldak's White Cake 

1 cup sugar -J- cup butter 
\ cup sweet milk l-§- cups flour 

2 teaspoons baking powder Whites of 3 eggs 
\ cup currants 

Lemon Loaf Cake 
1 cup butter 1 cup sweet milk 

3 cups sugar 1 teaspoon soda 
1 lemon 5 eggs 

4 cups sifted flour 

Cream together the butter and sugar. Add slowly the 
milk, in which is stirred the soda. Grate the lemon and 
squeeze the juice. Stir in the flour last. 

— Mrs. Shipman, Washington, D. C. 



OUR CHEF'S BEST RECEIPTS. 



91 



Marshmallow Cake 

2 cups sugar \ cup butter 

2f cups sifted Hour 1 cup sweet milk 

3 small teaspoons baking pow- 6 eggs, whites 

der 40 marshmallows 

Eeserve 10 marshmallows for the top. To the 30 add 1 
teaspoonful of hot water, set over the teakettle, and stir until 
they are melted. When cool put between the three layers of 
cake. Frost the top with chocolate frosting. Cut the 10 
marshmallows in half and place over the top. — M. S. G. 

Marshmallow Paste for Cake 
f cup sugar \ cup milk 

\ lb. marshmallows 2 tablespoons hot water 

Vanilla 

Boil 6 minutes, beat thoroughly until stiff enough to 
spread between the layers. — Miss M. S. Y., Detroit. 

Marshmallow Cake 
\ cup butter 2^ cups flour 

\\ cups sugar 2 level teaspoons baking 

1 teaspoon vanilla powder 
\ cup milk 5 eggs, whites 

Filling 

Boil f cup sugar and J cup milk 6 minutes. Melt by 
steaming \ pound marshmallows. Add 2 tablespoons hot 
water. Put the two together, with \ teaspoon vanilla. Beat 
well and spread between layers. — Mrs. F. N. Lowell. 

Marshmallow Cake 
1 cup butter 3 cups flour 

7 eggs, whites 2 cups granulated sugar 

1 heaping teaspoon baking 1 cup milk 
powder 

Flavor to taste. Eub flour and butter together. Beat 
whites, add sugar and rest of ingredients, and bake in 2 
layers. Put together with whipped cream, with marshmal- 
lows that have been heated. — Mrs. Michand. 



92 



OUR CHEF'S BEST RECEIPTS. 



TOWLE'S LOG CABIN MAPLE SYRUP 

THE STANDARD FROM OCEAN TO OCEAN. 




Absolutely Pure 

The Only Syrup 
For Cakes 
And Waffles. 

For richness of flavor no other 
brand of maple syrup equals 
it. It is ABSOLUTELY PURE 
AND FULL MEASURE, and is 
used by the leading families, 
hotels, and clubs in the United 
States 

TRY IT ON 
YOUR CAKES AND WAFFLES 
A NO BE CONVINCED 

The Towle 

Maple Syrup Co. 

BURLINGTON, VT. ST. PAUL, MINN. 



"Maude S." Cake 

l- 1 cups coffee sugar \ cup of milk 

\ (scant) cup of butter \ cup of flour 
3 eggs, beaten separately 

Rub butter and sugar to a cream, add milk and flour, 
and then eggs. Into this stir the chocolate custard, made as 
follows : 

8 tablespoonfuls of Baker's 5 tablespoonfuls sugar 
chocolate, grated \ cup of milk 

Cook until it thickens a little, and beat until cool. Stir 
into the cake and add : 

cups flour \\ teaspoonfuls vanilla 

2 teaspoonfuls baking powder 

Bake in moderate oven in 3 layers, and put together with 
boiled icing. 



OUR CHEF'S BEST RECEIPTS. 



93 



Mrs. Miller's Chocolate Cake 

f cup of sugar £ cup of butter 

^ cup of sour milk 1 teaspoon of soda 

1 egg 1 large cup of flour 

Vanilla 2 squares of Baker's chocolate 
Pour over it \ cup of boiling water, and let stand till cool. 
Stir in the last thing. 

Mrs, Perkins' Ginger Cake 

2 eggs 2 teaspoonfnls soda 
1 cup butter and lard 1 teaspoonful ginger 
1 cup sour cream 1 teaspoon cinnamon 
1 cup sugar 1 teaspoon cloves 

1 cup molasses 1 teaspoon salt 

3|- cups flour 

Mrs. Van Dusen's Improved Sunshine Cake 

7 eggs, whites, yolks of 5 ^ teaspoon cream tartar 

1 cup granulated sugar A pinch of salt 

f cup flour 

Sift, measure and set aside flour and sugar as for angel 
cake. Beat yolks of eggs thoroughly, then beat the whites 
about half, add . cream tartar and beat until very, very 
stiff. Stir in sugar lightly, then beaten yolks thoroughly, 
then add flour ; put in a tube pan in the oven at once. Will 
bake in 35 to 50 minutes. Use pastry flour, which means a 
pure winter wheat flour. 

Mrs. W.'s Wedding Cake 

1 lb. granulated sugar f lb. butter 

1 lb. flour 16 eggs, whites 

Pound Cake 

1 lb. sugar 9 eggs 

1 lb. flour 1 tablespoonful brandy 

f lb. butter — Mrs. Benton. 



9 



94 



OUR CHEF'S BEST JRECEIPTS. 



Neapolitan Cake 

White Part 

f cup of cornstarch 1^ cups of pulverized sugar 

2 teaspoons of baking powder § cup of sweet milk 

6 eggs, whites 1% cups of sifted flour 

i cup of butter Dark Part 

f cup brown sugar ^ cup butter 

^ cup strong coffee J cup molasses 

6 eggs, the yolks 1^ cups sifted flour 

J teaspoon cinnamon f of a teas}30on of soda 

Other spices to taste ^ lb. of raisins 

Citron to taste -J- lb. of currants 

This makes a thick layer of the dark to be put between 
two layers of the white, and iced between and on the top. 

Frosting 

1 egg, white Juice of 2 lemons 

As much water as egg A little of the grated rind 

Stir in enough confectionery sugar to thicken. A very 
fine recipe if followed exactly. — M. S. Gilbert. 

Nougat Cake 

^ cup of Baker's chocolate. Melt in a double boiler. Add 
\ cup sweet milk 1 cup granulated sugar 

1 egg, thoroughly beaten 

Cook until it thickens, then cool. 

For Cake 

1 cup sugar, granulated 1 scant cup of butter 

2 eggs 1 cup sweet milk 

2-J- cups flour 2 teaspoonfuls baking powder 

Stir thoroughly into the caramel, a portion of which 
reserve for the icing. Line the tins with paper, which must 
be cut large enough to lift the cake out, as it is too tender 
to take out the usual way. Bake carefully, so as not to 
burn or have the cake hard. — Mrs.'L. 0. McCloud. 



OUR CHEF'S BEST RECEIPTS 



95 



Nut and Almond Cake 
1 cnp milk 



3 full cnps flour after sifting 
1 teaspoon almond 
1 lb. English walnuts 



2 cups sugar 
\ cup butter 

2 teaspoons baking powder 
5 eggs, whites 
\ lb. almonds, blanched 

Save enough nuts to cover the top. Chop the rest fine for 
the dressing. Dressing 

1 pint milk f cup sugar 

2 eggs 3 tablespoons of cornstarch 

Add the chopped walnuts and almonds, and boil. 

— Mrs. Mo wry, Detroit, Mich. 



Cake 

2 teaspoons soda 
1 teaspoon cloves 

1 teaspoon nutmeg 

2 teaspoons cinnamon 
Flour to mix stiff 



Pork 

f lb. salt pork 
2 cups brown sugar 
1 cup molasses 
1 lb. seeded raisins 
1 lb. currants 
i lb. citron 

Dissolve soda in molasses, chop pork and pour over it 1 
pint boiling water. — Mrs. F. B. Jerrard, Superior. 

Prince of Wales' Cake 

White Part 

\ cup cornstarch 
\ cup butter 

1 large teaspoonful baking 
Black Part powder 

1 cup brown sugar 



1 cup flour 
\ cup sweet milk 

1 cup sugar 
Whites of 3 eggs 
\ cup butter 

2 cups flour 

1 teaspoon soda, dissolved in 

a little warm water 
1 tablespoon each of cinnamon 
and nutmeg 
Bake in 4 large layers. 



\ cup sour milk 
1 cup chopped raisins 
1 tablespoon molasses 
Yolks of 3 eggs 
\ tablespoon cloves 

— Miss Sauvinet. 



96 



OUR CHEF'S BE^T RECEIPTS. 



Spanish Buns 

1 pint brown sugar -i eggs 

1 cup butter 2 teaspoonfuls baking powder 

1 eup milk Cinnamon, cloves and nutmeg 

1 pint flour 

Nice if baked in sheet. Frost with white icing. 

—Mrs. H. M. Temple. 

Spice Layer Cake 

\ cup butter 1 cup raisins, chopped 

\ cup sugar \ teaspoon cloves 

\ cup sour milk 1 teaspoon soda 

\ cup molasses X\ to 2 cups flour 

3 eggs A little salt 

Dissolve half the soda in the milk and half in the 
molasses. Save out one or two of the whites for frosting. If 
one. use the 1-J cups of flour; if two. use the % cups of flour. 

— Mrs. French. 



Sponge Cake 
5 eggs 1 cup flour 

1 cup sugar 

Beat yolks and sugar together. Add beaten whites, lastly 
the flour, stirred in very lightly. For flavoring add the 
grated rind of a lemon and 1 tablespoonful of the juice. 

—Mrs. Whitehead. 



Tilden Cake 

1 cup butter \ cup cornstarch 

% cups pulverized sugar 4 eggs 

1 cup milk '2 teaspoons baking powder 

3 cups flour 

Flavor with lemon. — L. Gr. K. 



OUR CHEF'S BEST RECEIPTS. 



97 



White I 

Whites of 8 eggs 
2 cups of sugar 
1 cup of cocoanut 

1 lb. citron or candied pine- 

apple or apricots 

2 teaspoons of baking powder 



ait Cake 

1 cup of butter 
3 cups of flour 
\ tumbler of wine 
\ lb. chopped almonds, 
blanched 

— Mrs. Gibson. 



CAKE FILLING 
Almond Filling 

1 cup of milk 3 teaspoonfuls cornstarch 

1 egg \ cup sugar 

\ cup almonds, blanched and 1 teaspoonful vanilla 
chopped 

Heat milk to boiling, thicken with the cornstarch, pour 
upon the whipped yolk of egg and sugar, and cook all together 
for ten minutes. When cool add flavoring and almonds. 
Spread thickly between the layers of cake and frost top with 
plain icing, made from the remaining whites. 

Chocolate Cream for Filling 

5 tablespoons grated chocolate 1 cup sugar 
Enough milk to wet it 1 egg 

1 teaspoon vanilla 

Stir the ingredients over a fire until it thickens, having 
beaten the egg before adding. 

Chocolate Filling 

2 cups granulated sugar 1 cup milk 

Boil until it ropes. Beat hard and add \ cake of choco- 
late, melted, 1 teaspoon vanilla. — Mrs. Gifford. 

Fig Filling 
1 lb. figs, chopped 1 teacup water 

\ cup sugar 

Cook until a smooth paste. 



98 



OTTR CHEF'S BEST RECEIPTS. 



Fig Filling 

3 figs 1% dozen seeded raisins 

4 slices lemon 

Chop this all very fine and mix with the white of one egg 
beaten stiff with sugar. — Mrs. Scholey. 

Fig" Paste or Filling 

8 figs \ cn P granulated sugar 

\ cup of water A little brandy 

Let boil till the right consistency. — Mrs. French. 

Marslimallow Filling 

\ box of gelatine, dissolved in 1 lb. confectioner's sugar 
1 cup warm water 
Beat 20 minutes, flavor with vanilla, spread on the cake 
before it gets- cold, thick as the cake. — Mrs. Scholey. 

Orange Cake Filling 
Peel 2 large oranges and chop fine. Add \ a peeled lemon, 
1 cup sugar, well beaten white of an egg. 



COOKIES 

Aunt Emily's Cookies 

2 cups brown sugar 1 cup sour milk 

1 cup butter 1 teaspoon of cinnamon 

1 teaspoon of saleratus 

Mix them very soft with flour, like a thick batter. Put 
plenty of flour on the bread-board, and roll thick. 



1 cup sugar, white 

2 eggs 

\ teaspoon soda, scant 
Flour enough to roll 



Cookies 

\ cap butter 
2 tablespoons sweet milk 
1 teaspoon cieam of tartar 
—Mrs. S. P. Crosby. 



OUR CHEF'S BEST RECEIPTS. 



90 



Cookies 

1 heaping teacup sugar f cup butter 

\ cup sweet milk 1 teaspoon soda, dissolved in 

2 scant teaspoons cream tartar" hot water 

2 eggs 

Flour to roll out, sprinkle with sugar. Bake in a quick 
oven. — Mrs. Scholey. 

Cookies 

1 cup butter 4 eggs 

1^ cups sugar 4 cups flour 

1 teaspoon soda 

Flavor with lemon. Rub flour, butter and soda together. 
Beat eggs separately, cream yolks of eggs and sugar, add 
whites, and put all together. — Mrs. Newcomb. 

Crullers 

6 tablespoons of melted butter 6 tablespoons of sugar 
6 eggs Flour enough to roll 

Fry in hot lard and sprinkle with sugar. 

— Aunt Sophia. 

Crullers 

3 eggs 3 tablespoons melted lard or 
3 tablespoons sugar butter 

Mix very hard with flour. Roll thin like pie crust. Cut 
in squares 3 inches long and 2 inches wide. Cut several slits 
lengthwise to within \ inch of end. Fry in hot lard. 

Drop Cookies 

1 egg 1 cup raisins, chopped 

1 cup butter Flavor 

2 cups sugar Flour enough to drop from 
1 cup sour milk spoon 

1 teaspoon soda — Mrs. French. 



100 



OUR CHEF'S BEST RECEIPTS. 



Doughnuts 

2 eggs, beaten separately 1 cup of sugar 

1 cup buttermilk or sour milk 1 teaspoonful soda 
A little salt 

Season with nutmeg. Add flour enough to roll very soft. 

Elizabeth Election Cookies 

1 scant cup of butter 2 cups of sugar 

^ cup of molasses 3 eggs 

3 tablespoons sour milk or 1 teaspoon each of cinnamon, 

buttermilk cloves and allspice 

1 cup of raisins 1 cup of nut meats 
5 cups of flour 

Chop the raisins and nut meats and flour them. Eoll 

sugar on lop. — Mrs. Scholey. 

Fruit Cookies 

1|- cups sugar 1 cup butter 

3 eggs \ cup molasses 

1 teaspoon soda 1 cup chopped raisins 

1 cup currants 1 teaspoon all kinds spices 

Flour to roll — Mrs. A. E. Greaza. 

Ginger Balls 

3 tablespoons of butter 1 cup sugar 

f cup molasses 1 egg 

J cup milk \ teaspoon soda 

Salt and ginger to taste 

Mix stiff with flour and roll into balls size of a marble. 
Roll in sugar and bake in a quick oven. 

— Mrs. Lams on. 

Ginger Snaps 

1 cup sugar 1 cup molasses 

1 cup butter and lard mixed 1 heaping teaspoon cinnamon 
1 heaping teaspoon ginger 1 teaspoon soda in \ cup boil- 
Flour to roll ing water. 
Cook sugar, molasses and 

shortening. — Mrs. Stella Conrad, Stillwater. 



OUR CHEF'S BEST RECEIPTS. 



101 



Hermit Cookies 



3 eggs 

1 cup cooking syrup 
1 cup of raisins 
Small piece of citron 
3 tablespoons sour milk 
Enough flour to roll rather thin 



1-^ cups brown sugar 

1 cup of butter 

1 cup of hickory nuts 

1 teaspoon each of cinnamon, 

cloves and soda 
— M. L. Perkins, Polo, 111. 



Mother's Jumbles 

2 eggs 1 cup sugar 

\ cup butter \ cup sour milk 

\ teaspoon soda 1 teaspoon baking powder 

Season and put in enough flour to roll very soft. 

—Mrs. D. B. H". 

Mrs. Williams' Doughnuts 

1 cup milk 



3 eggs beaten separately 
flour to roll very soft, and a 



1 cup sugar 

3 tablespoons melted lard 

2 teaspoons baking powder 

Flavor to taste. Enough 
pinch of salt. 

Oatmeal Cookies 

2 cups flour \ cup sour milk 

2 cups oatmeal 1 teaspoonful soda 

f- cup sugar \ cup butter or lard 

Pinch of salt — Mrs. A. E. Greaza. 



\\ cups sugar 
2 caps raisins, chopped 
2 lbs. of English walnuts, 

chopped 
1 teaspoon cinnamon 



Rock Cakes 

1 cup butter 

3 eggs, beaten separately 
1 teaspoon soda dissolved in 1 
cup sour milk 



2f cups of flour 



Drop from teaspoon on buttered tins. Bake in a moderate 
oven. — Mrs. Calwell, Cambridge, Mass. 



102 



OUR CHEF'S BEST RECEIPTS. 



Rock Cakes 

3 cups of sugar 2 cups butter 

2 cups chopped raisins 2 cups walnuts 

6 eggs 2 teaspoons of cinnamon 

2 small teaspoons soda, dis- 6 cups flour, or 7 if the eggs 

solved in hot water are large 

A pinch of salt 

Drop from teaspoon on a buttered paper in a pan. 

— Mrs. McLaughlin. 

Trifles 

1 egg and 1 tablespoon of sugar, with enough flour to roll^N 
Roll out thin, cut in rounds or squares. Fry in hot lard and 
dust with powdered sugar 



OUR CHEF'S BEST RECEIPTS. 



103 



PICKLES 

CHAPTEE XII 

"Thou shalt be * * * stewed in brine, smarting in lingering 
pickle. ' ' — Cleopatra. 

Bon Ton Pickles 
100 cucumbers, 4 or 5 inches 2 small onions 

long,- but slender \ lb. yellow mustard 

4 tablespoons olive oil \ lb. black mustard 

2 ounces celery seed Vinegar 
1 cup salt 

Slice cucumbers and onions in a colander with the salt. 
Let stand 24 hours. Mix oil with the seed, scatter between 
cucumbers, and cover with cold vinegar. 

— Mrs. Newcomb. 
Brown Chile Sauce— Fine 
7 dozen large ripe tomatoes 1 dozen large onions 

1 dozen green peppers 12 teacups cider vinegar 

6 tablespoons salt 12 tablespoons brown sugar 

6 teaspoons ginger 6 teaspoons cinnamon 

Chop fine the onions and peppers, mix, and boil 3 hours. 

—Mrs. 0. L. Winsor. 
Chopped Pickle * 
\ peck green tomatoes 1 dozen large green cucumbers 

2 heads cabbage 2 large onions 

10 cents' worth white mustard 2 ounces celery seed 

seed ^ pint salt 

10 cents' worth black mustard 1 coffee cup grated horse- 
seed radish 
Mix tomatoes, cabbage and salt. Let stand 4 hours, drain 
in colander. Let 1-^- gallons vinegar and 2 pounds sugar rise 
to boil, and pour over all. 

—Mrs. J. W. Jones, Sioux Falls, S. D. 

10 



104 



OUR CHEF'S BEST RECEIPTS. 



Chow-ChoAv 

1 quart of tiny encumbers 1 quart green tomatoes 
1 quart large cucumbers 1 cauliflower 

1 quart of button onions 4 green peppers 

Cut large cucumbers in small cubes, slice tomatoes. 
Separate cauliflower, cut coarse peppers. Put in brine for 24 
hours (cupful salt to gallon water), scald in the same, and 
drain. p as t e 
6 tablespoons ground mustard 1 tablespoon tumeric 

1 cup flour 1 cup sugar 

2 quarts vinegar 

Mix and scald. Stir until smooth, and pour over pickles 
Excellent. —J. B. D. 

Cold Tomato Catsup— Good 

2 red peppers 2 small onions 

y cup salt 1 cup sugar 

f cup white mustard seed 1 cup grated horseradish 

2 tablespoons pepper 1 quart cider vinegar 

Enough ripe tomatoes to make 4 quarts after they are 
sliced and the green ends off, but not peeled. Put into a 
colander and drain all night. Chop onions, peppers and 
tomatoes very fine, and mix well. Put into a stone jar and 
stir once in a while. — Mrs. J. Wortley, Ypsilanti. 

Cold Tomato Sauce 

\ peck ripe tomatoes 1 cup sugar 

1 cup salt 1 small cup mustard seed 

1 gill nasturtium seed 2 stalks celery 

1 good-sized horseradish root 1 teaspoon allspice 

2 tablespoons ground pepper 1 quart vinegar 

Peel and chop fine tomatoes, put in colander to drain over 
night. Add the other ingredients, first chopping celery, 
horseradish and nasturtiums. Cover with vinegar, stir well 
and seal tight. — Mrs. T. E. Eellows, White Bear. 



OUR CHEF'S BEST RECEIPTS. 



105 



Crab-Apple Pickle 

1 peck fruit, selected 7 lbs. brown sugar 

2 large cups vinegar 

Put 1 clove into each apple and stick cinnamon into the 
syrup. Boil fruit, slowly, one layer at a time, until clear, 
and leave in syrup to cool. * — Mrs. C. L. Winsor. 

Currant Catsup 

4 lbs. ripe currants 1 tablespoon cinnamon 

1^ lbs. sugar 1 tablespoon salt 

1 pint of vinegar 1 teaspoon of cloves 

1 teaspoon of pepper 

Stew the currants and sugar until quite thick ; add the 
other ingredients, and boil all together a few moments. 
Strain and bottle. —Mrs. M. E. Canfield. 

Gooseberry Jam 

3 quarts gooseberries 1 quart currants, the juice 

4 cups sugar 1 cup vinegar 

1 tablespoon cinnamon 1 tablespoon cloves 

A little ginger — Mrs. C. L. Winsor. 

Governor's Sauce 
1 peck green tomatoes 3 large red peppers 

1 cupful brown sugar Salt 

Slice the tomatoes into a jar, sprinkle with salt between 
each layer. Let stand 24 hours. Drain them free from 
their liquor, put them into a kettle, with a teaspoonful each 
of ground ginger, cloves, mace, cinnamon, scraped horse- 
radish, the peppers chopped fine, and the sugar, and boil 
slowly for two hours. — Mrs. W. L. Agnew. 

Pickled Cherries 

Cover cherries with vinegar, and let stand 24 hours. Pour 
vinegar off (which is not used). Measure 1 pint of sugar for 
each pint of juice that drains from the cherries. Bottle in 
gem jars. — L. P. McCloud. 



106 



OUR CHEF'S BEST RECEIPTS. 



Pickles 

Put the pickles in salt brine for two days, then take out 
and put in cold water containing a small piece of alum, and 
let them scald, not boil, or they will get soft. Skim them out 
and wipe dry and put into jars or bottles. 

Prepare as much white wine vinegar as you think you 
will need to cover them. Use ready-mixed spices; also 5 
cents' worth of white mustard seed and a few green peppers. 
To each 100 pickles use 2 pounds granulated sugar. Boil the 
vinegar, spices and sugar together, and pour over the pickles. 
If you have not boiled enough vinegar to cover the pickles, 
add a little cold vinegar. You may think they are too sweet, 
but it will disappear when they have stood for a month. 

— Mrs. McLaughlin. 

Small Cucumber Pickles 

Put 300 to 500 (according to size) cucumbers in strong 
brine for 24 hour^, then remove, wash and wipe dry. Place 
in stone jar. Pour over them the following mixture: 
1 gallon cider vinegar ^ cup allspice, whole 

\ scant cup whole cloves 1 ounce stick cinnamon 

1 ounce whole mace 2 ounces celery seed 

\ cup whole black pepper \ lb. white mustard seed 

2 cups brown sugar Alum size of hickory nut 

Steep this together for 1 hour and pour over cucumbers 
and six large green peppers split in the side. 

— Florence Bodley, Davenport. 

Tomato Catsup 

\ bushel tomatoes \\ cups salt 

1 tablespoon black pepper \ cup mustard 

\ cup cinnamon A little cloves and allspice 

1 pint vinegar 1 small cup sugar 

1 dessertspoon red pepper 

Slice and boil the tomatoes 2 hours. Put through sieve. 

—Mrs. W. B. Taylor. 



OUR CHEF'S BEST RECEIPTS. 



107 



Plum Catsup 

6 lbs. plums £lbs. sugar 

1 pint vinegar 1- tablespoon cinnamon 

^ tablespoon cloves \ tablespoon pepper 

Pinch of salt 

Boil the plums 20 minutes in not quite a pint of water. 

Kub through a sieve. Put the ingredients together and boil 
\ hour. — S. S. Welch. 

Ripe Tomato Soy 

1 peck ripe tomatoes, sliced 8 onions, sliced thin 
1 cup salt 

Let them stand 24 hours, then drain off the water and add: 

1 tablespoon each of ground 2 qts. of vinegar 

mustard, ginger, cloves \ tablespoon cayenne pepper 
and allspice 

fetew slowly 2 or 3 hours. When done stir into the 
mixture : 

2 lbs. of granulated sugar \ lb. mustard seed 

— Mrs. Balkam, Boston. 

Spiced Plums 

1 peck of plums \ lb. of brown sugar to every 

1 pint of vinegar pound of fruit 

Spice to taste. Put all in a kettle, and simmer about 8 
hours. — Mother. * 

Spiced Currants 

5 lbs. currants 4 lbs. sugar 

1 pint vinegar 2 tablespoons cinnamon 

2 tablespoons cloves 

Boil until quite thick. — Mrs. C. L. Winsor. 

Syrup for One Gallon Sweet Pickles 

6 cups sugar 4 cups vinegar 

Boil. — Mrs. Newcomb. 



108 



OUR CHEF'S BEST RECEIPTS. 



CONFECTIONERY 



CHAPTER XIII 

Alfred Whitney's Fudge 

White Part 
3 cups of granulated sugar 1 cup of milk 
Butter size of an egg 

Flavor and fill with nuts. 

Dark Part 

3 cups granulated sugar \ lb. chocolate 

1 cup milk Small piece of butter 

Boil each until it forms into a soft ball when dropped in 
ice water. Then beat until creamy. Pour into pans to cool. 

A Sweet Disposition 

3 grains common sense 1 large heart 

1 good liver Plenty of fresh air and sun- 

1 bushel of contentment light 

1 good husband 

Do not bring to a boil. 

Chocolate Caramels 

2 pints brown sugar \\ squares Baker's chocolate 

1 cup new milk Butter size of an egg 

Flavor with vanilla. Boil quickly, stirring all the time. 
Just before taking from the fire, add the vanilla. When 
brittle pour on buttered tins to cool. When nearly cold mark 
in squares. 

Chocolate Candy 

2 lbs. soft brown sugar \ cup milk 

4 squares of chocolate 1 tablespoon of butter 

Boil until it hardens in water. Pour quickly into buttered 
plates. This must be done very quickly, or it will harden. 

—Mrs. Gr. F. 



OUR CHEF'S BEST RECEIPTS. 



109 



Fig Candy 

Boil 1 cupful of sugar and ^ cupful of water until it is 
slightly colored. Do not stir while boiling. Just before tak- 
ing from the stove add 1 teaspoonful of cream of tartar. Dip 
the figs in this syrup, and lay on buttered plates to dry. 

Fondant, the Foundation for French Candies 

Boil 1 pound of sugar and 1 cup of water until it hairs 
from a fork. Do not stir while it is boiling. When just 
cool enough to dip in your finger, commence to beat. When 
you can beat no longer, work with the hands like dough. 
When perfectly smooth lay away until ready for use. When 
ready to make your candy, melt some in a teacup, set in 
boiling water, stir constantly until like cream, remove from 
water, and dip in it nuts or fruit and lay on waxed paper 
until perfectly dry. 

Lemon Drops 

Pour enough lemon juice over 2 cups of powdered sugar to 
dissolve it, put it in a pan and boil to a thick syrup. When 
it is brittle drop in drops on buttered plates. 

Molasses Taffy 

2 cups brown sugar 1 tablespoonful vinegar 

1 cup molasses \ cup water 

Flavor to taste. Boil until it makes a crisp ball in cold 
water. Stir in \ teaspoonful soda. Pour on buttered plates 
to cool, then pull. 

Peanut Brittle 

Melt 1 pound of sugar in an iron kettle until slightly 
brown. Add enough finely -chopped peanuts to make a stiff 
mass. Roll thin on a marble slab. 

—Edith Fox, Detroit. 



110 



OUR CHEF'S BEST RECEIPTS. 



Panochi 

4 cups light brown sugar 1 cup cream 

1 lb. English walnuts, broken 1 teaspoon vanilla 

up 

Boil sugar, cream and butter 20 minutes, until, when it is 
dropped in cold water, it will roll into a soft ball. Then 
remove it and put the kettle of candy into a pan of cold 
water and stir until it begins to grain. Stir in the nuts and 
pour quickly into buttered pans. Out into squares when 
cold. Do not stir the candy at first. 

— Mrs. Wm, Sargent. 

Pralanns 

2 cups brown sugar ^ cup cream 

Boil until it strings, add 1 small tablespoon of vinegar or 
lemon juice. Add nuts if desired, and stir well, like fudge. 

— Miss Collins. 

Pulled Sugar Candy 

4 cups sugar \ cup water 

\ cup vinegar 3 tablespoonf tils cream 

Boil without stirring over a quick fire. When it begins 
to rope from the spoon drop a little into cold water. If it 
hardens pour upon buttered plates. Flavor with vanilla. As 
soon as it can be handled begin to pull. 

Roley Poley Candy 

Four cupfuls of coffee sugar with just enough vinegar to 
moisten it, and butter the si2e of a walnut. Boil until it 
hardens, but not brittle. Eemove from the fire, and beat 
with a spoon 8 or 10 times. Then stir in 1 cup chopped 
citron, 1 cup stoned raisins, 1 cup blanched almonds, 1 cup 
chopped figs, 1 cup hulled peanuts. 

Pour into a wet cloth and roll it up like jelly cake. 
Twist the ends of cloth well, so it will form a mould. When 
ready for use and cold, slice it up as wanted. 



OUR CHEF'S BEST RECEIPTS. 



Ill 



Stuffed Dates 

White of 1 egg, the same quantity of water, flavor with 
vanilla, and add enough confectioner's sugar until thick 
enough to knead. Knead until smooth. Remove stones 
from dates, fill with the cream candy, and roll in sugar. 

Sugared Walnuts 

Boil a syrup till it begins to hair, then put in the walnuts, 
boil a little bit, then dip out on paper covered with powdered 
sugar. When covered with the sugar dry in the sun. 

— Mrs. Moses Folsom. 

To Prevent Candy from Burning- 
Put a few white stone marbles in the kettle. Their roll- 
ing will prevent burning, and does away with so much 
stirring. 

p 

To Prevent Candy from Running Over 

Rub some butter inside the kettle, about 2 inches from the 
top. 

Turkish Delight 

\ box of gelatine dissolved in Juice of 1 lemon 

\ cup cold water Juice and grated rind of 1 

1 lb. of confectionery sugar orange 

Boil j hour. Wet a pan and pour the mixture in, and as 
it cools cut in squares and roll in pulverized sugar. 

White Sugar Candy 

2 cups granulated sugar ^ cup of water 
^ teaspoonful of cream of tartar 

Boil sugar and water until it hairs. Add the cream of 
tartar and flavor. Do not stir while boiling. Pull and let 
stand 24 hours to cream. — Alfred Whitney. 



112 



OVB CHEF S BEST BECEIPTS. 



MISCELLANEOUS 



'The amassed thought and experience of innumerable minds. * 

— Emerson. 

Cheese Fondu 

(Good.) 

1 teacupful of bread crnnibs 1 teacupful of grated cheese 

Add a bit of onion, chopped fine, pour over this 1 pint of 
boiling milk; add 1 egg, 2 tablespoons melted butter, a 
little pepper and salt. Mix well and bake for half an hour. 
Serve immediately. 

— Mrs. T. J. Campbell, Memam Park. 

Cleaning for Wall Paper 

1 lb. wheat flour f lb. of pumice stone 

1 lb. of rye flour 

Mix all together with a little water, stiff as you can niase, 
and knead thoroughly, as you would bread. Use little pieces 
of it, and rub the dirt from the paper. This is excellent. 

—Mrs. F. I. W. 

Hints for Housekeepers 

Common cooking molasses will remove grass stain from 
garments. 

A little butter rubbed on the tip edge of cream pitchers 
prevents the cream dropping. 

To Use up Stale Clieese 

Cut cheese into small pieces, put into a flat tin with 
butter size of walnut, cut into pieces, pepper and salt to taste. 
Cover with milk, cook in hot oven 10 minutes. Serve at 
once on hot buttered toast. — Mrs. H. Twyford. 



OUR CHEF'S BEST RECEIPTS. 



113 



To Wash Point Lace 

Mix 1 teaspoonful of powdered borax in a basin of strong 
white castile soap-suds . Baste the lace to be washed carefully 
with fine white thread upon two thicknesses of mnslin or cheese 
cloth. Soak the lace so arranged in the soap-suds mixture for 
24 hours, or longer if very much soiled, changing the suds 
two or three times, then put it in clean water for two or 
three hours to rinse. Squeeze out gently, but do not wring ; 
and when partially dry place the muslin with the lace down- 
ward on two thicknesses of flannel, laid on a table, and smooth 
with an iron, not too hot. 

During the whole process the lace must remain basted on 
the muslin, and when it is pressed must lie sandwiched 
between a dry and a wet flannel, and pressed upon the latter. 
Do not remove the lace from muslin till perfectly dry. 

—Mrs. F. I. Whitney. 



BREAKFAST, LUNCHEON AND TEAS 

Cheese Crackers 

1 tablespoon of cheese 1 tablespoon of butter 

A very little cayenne 

Beat to a cream and spread on crackers. Put in the oven 
until they are a light brown. — Mrs. Peek, Detroit. 

Eggs with Cheese 

Cover the bottom of pie plate with thin slices of cream 
cheese, break over it the number of eggs desired. Season 
with pepper and salt and small pieces of butter. Pour over 
each egg a tablespoon of cream and a little grated cheese. 
Bake in a moderate oven until eggs set. Serve very hot. 

— M. Van ders lues. 

li 



114 



OUU CHEF'S BEST RECEIPTS. 



Macaroni 

Break the macaroni into 2 -inch pieces. Throw into boil- 
ing water and cook 20 minutes, drain, and cover with cold 
water 15 minutes. Put a layer in baking dish, then a layer 
of grated cheese, until dish is full. Mix 1 tablespoonful of 
butter and 1 of flour in a saucepan, add 1 cup of milk, let 
come to a boil, and pour over the macaroni and cheese. 
Cover with bread crumbs and bake 20 minutes. 

— Mrs. Forster. 

Marguerites 

3 tablespoons sugar f cup chopped walnuts 

1 unbeaten egg ^ teaspoon lemon juice 

Use ^ granulated and ^ confectionery sugar. Mix well 
and spread 1 dozen Long Branch crackers, and bake 10 min- 
utes or till brown. — Mrs. James M. Sawyer. 



Orange Marmalade 

9 oranges 6 lemons 

8 lbs. sugar 16 cups water 

Slice the fruit very thin, cover with the water, and let 
stand over night. Boil slowly for 2 hours, then add sugar 
and boil 1 hour longer. When slightly cool pour in jelly 
glasses or jars, and let stand a few days before usiDg. A 
delicious sweetmeat for breakfast. — Mrs. W. L. Agnew. 



Orange Marmalade 

6 oranges 1 large grape fruit, or 2 lemons 

Quarter and slice very thin. Weigh, and to every pound 
of fruit add 3 pints of water. Let stand over night. In 
morning cook until tender, and let stand over night again. 
Add sugar pound for pound, and cook slowly several hours. 
Put in jelly glasses. — Mrs. Keysor, Omaha. 



OUR CHEF'S BEST RECEIPTS. 



115 



Onion Souffle 

1 cup white sauce \ cup bread crumbs 

1 cup finely chopped cold § cup milk 

cooked onions \ teaspoon pepper 

\ teaspoon salt 3 eggs 

Soak crumbs in the milk, add the white sauce, onions, 
pepper and salt, yolks of the eggs well beaten. Add whites of 
eggs last. Turn into buttered pudding dish, and bake slowly 
45 minutes. 

— Mrs. Forster. 

Stuffed Peppers 

/ \ dozen green peppers 1 cup chopped tomatoes 

2 tablespoons butter 1 teaspoon salt 
1 cup of bread crumbs 

Cut off the tops and take out the seeds of \ dozen green 
peppers. Chop 1 pepper with the seeds, mix with 1 small 
onion. Mix all together. Stuff the peppers, replace the 
tops, and bake \ hour. 

If the peppers are rather hot, don't use the seeds. 

Tomatoes are stuffed in the same way. 

—Mrs. M. E. Canfield. 



Table Mustard 

1 lb. ground mustard 1 quart vinegar 

2 tablespoons sugar 1 teaspoon salt 
1 teaspoon cinnamon \ teaspoon cloves 

Mix and boil 5 or 10 minutes. If too thick add more 
vinegar. It is better after standing a week. 

—Mrs. G. W. F. 



116 



OUR CHEF'S BEST RECEIPTS. 



Poached Eggs with Sauce. 

For poached eggs with sauce, use a deep frying-pan three- - 
fourths full of boiling water, to which has been added a 
tablespoonful of vinegar and one-half teaspoonful of salt to 
each quart. Let the eggs simmer for three minutes, and 
drop each one on to a slice of freshly-made and buttered , 
toast. For the sauce, melt a tablespoonful of butter and flour 
till well blended ; pour on half a pint of hot milk, a little at 
a time, stirring constantly. Add a spoonful of finely-chopped 
parsley (dried will answer), a little salt, and a dash of celery 
salt. Boil up once and pour over the toast, which has been 
laid on a dish. Garnish the edge with parsley leaves. Try 
this ; you will be sure to like it. — N. N. 

Bread-crumh Omelet. 

For bread-crumb omelet, one pint of fine bread crumbs, a 
large spoonful of dried parsley or celery, one small onion 
chopped fine. The last may be omitted, if desired. Beat 
two eggs light and mix with a half -pint of milk, a grate of 
nutmeg, pepper and salt, and a large spoonful of melted 
butter. Pour into a buttered pie dish ; bake to a light brown 
and serve at once. Very nice as an entree. 



ITsTDEX. 



CHAPTER I. 



SOUPS. 

PAGE 



Amber Soup 6 

Bean Soup , 7 

Bouillon 5 

Bouillon, fine 6 

Celery Soup 7 

Corn Soup 7 

Cream of Spinach 8 

Cream of Tomato Soup 10 



Mock Chicken Soup 9 

Mock Turtle Soup 8 

Onion Soup 9 

Soup 10 

Tomato Soup 9 

Tomato Soup 9 

Tomato Soup 10 



CHAPTER II. 



Baked Whitefish 

Codfish Balls No. 1 

Codfish Balls No. 2 

Creamed Oysters for chafing 

dish 

Escalloped Oysters 

Escalloped Salmon 

Finnan Haddie 

Fish Turbot 

Fried Oysters 

Fried Oysters 



FISH. 

11 Lobster Newburg 14 

11 Mackerel Balls 15 

12 Oyster Croquettes 20 

Oysters Fried in Batter 20 

18 Oyster Loaf 19 

18 Oyster Salad 20 

12 Salmon Loaf No. 1 15 

13 Salmon Loaf No. 2 16 

13 Shrimp Croquettes 17 

19 Walled Salmon 16 

19 



CHAPTER III. 



Baked Pork Tenderloin 

Beef Croquettes 

Beef Loaf 

Beefsteak Pudding 

Boiled Chicken and Macaroni 

Boiled Turkey 

Breaded Chicken. 

Chicken Balls 

Chicken Croquettes 

Chicken Loaf 

Frizzled Dried Beef 



MEATS. 

21 Leg of Lamb 23 

21 Meat Jelly 24 

21 Pork Tenderloin with Sweet 

21 Potatoes 24 

22 Stewed Beef's Heart 24 

22 Sweetbreads 25 

22 Sweetbreads and Bacon 25 

22 Veal Collops 26 

22 Veal Croquettes 25 

23 Wine Sauce 26 

23 Yorkshire Pudding 26 

(117) 



118 



INDEX. 



CHAPTER IV. 

SALADS AND SALAD DRESSING. 

PAGE PAGE 



Cold Slaw 27 

Cream Dressing for Cold Slaw 27 

Egg Salad 27 

Fruit Salad Dressing 28 

Macedoine Salad 28 

Mrs. Clarkson's Salad Dressing 28 

Nut Salad 28 

Nut Salad 29 

Pea Salad 29 

Potato Salad 29 

Salad Dressing No. 1 30 



A Bishop's Corn Bread. 
Baking Powder Biscuit 
Blueberry Tea Biscuits 

Brown Bread 

Brown Bread 

Corn Bread 

Cream Waffles 

English Buns 

Fritters No. 1 

Fritters No. 2 

Graham Gems 

Mina's Waffles 

Mother's Sally Lunn 



Anchovy Sandwiches 43 

Baked Bean Sandwiches 43 

Cheese Sandwiches 43 

Chicken and Nut Sandwiches 43 

Cottage Cheese Sandwiches... 44 

Cream Celery Sandwiches 44 



Salad Dressing No. 2 30 

Salad Dressing No. 3 30 

Salad Dressing No. 4 30 

Salmon Salad 31 

Sidney Smith's Salad 33 

Sour Cream Dressing 32 

Sweetbread Salad 32 

Tomato Salad 32 

Veal Salad and Nuts 33 

Waldorf Salad 33 



40 
40 
40 
40 
40 
41 
41 
41 
41 
42 
42 
42 



Egg Sandwiches 45 

Oyster Sandwiches 45 

Peanut Sandwiches 45 

Roast Beef Sandwiches 45 

Salmon Sandwiches 45 

Sardine Sandwiches 45 



CHAPTER V. 

BREAD, ROEL.S, ETC. 



34 Muffins No. 1 

36 Muffins No. 2 

36 Muffins No. 3.... 

36 Pocket Books 

36 Pop Overs 

37 Puffet 

37 Rice Waffles 

38 Rolls, good. ..... 

37 Royal Crumpets. 

38 Scotch Scones 

38 Steamed Bread... 

38 Two Waffles 



39 



CHAPTER VI. 

SANDWICHES. 



INDEX. 119 



CHAPTER VII. 

BREAKFAST, LUNCHEON, AND TEAS. 

PAGE PAGE 



Baked Beans ". 46 

Baked Hash 46 

Bean Croquettes 46 

Breaded Veal 47 

Calves' Brains 47 

Candied Sweet Potatoes 48 

Cecils 47 

Corn Oysters 47 

Creamed Eggs 48 

Egg Cutlets 49 

Egg Drops 49 



Eggs a la Caractis 48 

Escalloped Potatoes 50 

Esoalloped Sweet Potatoes 48 

Meat Balls 50 

Mock Terrapin 51 

Potato Puff 51 

Something Good 51 

Sweet Potatoes 51 

To Use the Yolks of Eggs 49 

Vermicelli Eggs 50 



CHAPTER VIII. 



Aunt Maria's Apple Pie 52 

Banbury Tarts 52 

Butter Pie 52 

Cheese Straws 53 

Cream Pie 53 

Cream Pie 54 

Cream Puffs 53 

Cream Twists 53 

Egg Tarts 54 

Filling 54 

Japan Lemon Pie 54 

Lemon Cheese 54 

Lemon Cream, for Pie 55 

Lemon Pie 55 

Lemon Pie 55 



Marlborough Pie 55 

Mince Meat 56 

Mince Meat 56 

Mock Cherry Pie 56 

Mock Mince Pie 55 

Orange Pie 57 

Pineapple Pie No. 1 57 

Pineapple Pie No. 2 57 

Potato Pie 57 

Prepared Lemon for Tarts 58 

Pumpkin Pie 56 

Raisin Pie 58 

Rhubarb Pie 58 

Squash Pie No. 1 58 

Squash Pie No. 2 59 



CHAPTER IX. 

DESSERT. 



Almond Wafers 74 

Annie's Snowballs 60 

Apple Scallop 60 

Apple Snow 60 

Baked Indian Pudding 61 

Baked Plum Pudding 61 

Baked Apples 63 

Banana Cream 60 

Batter Pudding, with Apples.. 61 
Batter Pudding, with Straw- 
berry Sauce 62 



Bread and Butter Pudding 62 

Black Raspberry Pudding 62 

Boiled Indian Pudding 74 

Bread Pudding 62 

Caramel Custard 75 

Chocolate Bread Pudding 63 

Chocolate Custard (to use up 

the yolks of eggs) 63 

Chocolate Pudding 63 

Christmas Plum Pudding 64 

Christmas Pudding 64 



120 



INDEX. 



DESSERT- 
page 

Clara's Graham Pudding 63 

Cranberry Cream 65 

Cream Batter Pudding 65 

Creamy Sauce 74 

Danish Pudding 66 

Delicious Dessert 73 

Diplonot Pudding 65 

English Plum Pudding 66 

Estelle Pudding 66 

Foam Sauce 75 

Ginger Cream.. 67 

Half-hour Pudding 66 

Hard Sauce 75 

Heavenly Hash 75 

Ice Cream Sauce 76 

Jersey Lilies 76 

John's Delight 67 

Lemon Jelly 76 

Lemon Sauce 76 

Maids of Honor 67 

Maine Pudding Sauce 77 

Manchester Pudding.. 68 

Orange Cream 68 



Concluded. 

PAGE 

Orange Omelet 77 

Orange Pudding 69 

Orange Puffs 68 

Pineapple Cream 69 

Pineapple Sponge 69 

Plum Pudding 69 

Plum Pudding 70 

Prune Whip 68 

Pudding Sauce 77 

Raisin Puffs 70 

Ruby Cream 71 

Sponge Cake Pudding 71 

Sponge Pudding 70 

Sponge Whip 71 

Steamed Chocolate Pudding... 72 

Steam Graham Pudding 72 

Steam Pudding, with Goose- 
berries 72 

Strawberry Shortcake 77 

Tutti Frutti 73 

Washington Pie 78 

Whortleberry Pudding 73 

Wine Jelly 78 



CHAPTER X. 

FROZEN DAINTIES. 



Cafe Mousse 79 

Cafe Parfait 79 

Caramel Ice Cream 79 

Chocolate Ice Cream 80 

Claret Ice 80 

Coffee Ice Cream 80 

Cranberry Sherbet 80 

Frozen Pudding 81 

Frozen Rum Punch 81 

Fruit Punch 79 

Ginger Sherbet 80 

Ice Cream 81 



Ice Cream 81 

Kinsley's New York Ice 

Cream .. 82 

Lemon Ice 82 

Lemon Ice 82 

Orange Ice 82 

Orange Sherbet 82 

Punch 83 

Roman Punch 83 

Sauce for Frozen Pudding 83 

Three-of-a-Kind Ice 83 



CHAPTER XI. 

CAKES, CAKE FILLINGS, AND COOKIES. 



Almond Filling 97 

Angel Food 84 

Aunt Emily's Cookies 98 

Aunt Sophia's Crullers 99 

Birkley Sponge Cake 84 



Birthday Cake 85 

Blueberry Cake 84 

Bread Cake 85 

Chocolate Cake 86 

Chocolate Cream Filling 97 



INDEX. 



121 



CAKES, CAKE FILLINGS, 

PAGE 

Chocolate Filling 97 

Chocolate Marble Cake 85 

Christmas Cake 86 

Clove Cake .... 86 

Cookies 98 

Cookies 99 

Cookies 99 

Crullers 99 

Date Cake 86 

Delicate Cake No. 1 86 

Delicate Cake No. 2 87 

Devil's Cake 87 

Doughnuts 100 

Drop Cookies 99 

Elizabeth Election Cookies 100 

Fig Filling 97 

Fig Filling 98 

Fig Paste or Filling 98 

Filbert Cake 87 

Four-Egg White Cake 87 

Fried Cakes 88 

Frosted Ginger Bread 89 

Fruit Cake No. 1 88 

Fruit Cake No. 2 88 

Fruit Cookies 100 

Fruit Salad for Cake Filling... 88 

Ginger Balls 100 

Ginger Bread No. 1 89 

Ginger Bread No. 2 90 

Ginger Cake 90 

Ginger Cake 90 

Ginger Snaps 100 



AND COOKIES-Concluded. 

PAGE 

Hermit Cookies 101 

Huldah's White Cake 90 

Lemon Loaf Cake 90 

Marshm allow Cake No. 1 91 

Marshmallow Cake No. 2 91 

Marshmallow Cake No. 3 91 

Marshmallow Paste for Cake.. 91 

Marshmallow Filling 98 

Maude S. Cake 92 

Mother's Jumbles 101 

Mrs. Miller's Chocolate Cake... 93 

Mrs. Perkins' Ginger Cake 93 

Mrs. Van Dusen's Sunshine 

Cake 93 

Mrs. Williams' Doughnuts 101 

Mrs. W.'s Wedding Cake 93 

Neapolitan Cake 94 

Nougat Cake 94 

Nut and Almond Cake 95 

Oatmeal Cookies 101 

Orange Cake Filling 98 

Pork Cake 95 

Pound Cake 93 

Prince of Wales' Cake 95 

Rock Cakes No. 1 101 

Rock Cakes No. 2 102 

Spanish Buns.. 96 

Spice Layer Cake 96 

Sponge Cake 96 

Tilden Cake 96 

Trifles 102 

White Fruit Cake 97 



PIC 



Bon-Ton Pickles 103 

Brown Chile Sauce 103 

Chopped Pickles 103 

Chow-Chow 104 

Cold Tomato Catsup 104 

Cold Tomato Sauce 104 

Crab-apple Pickles 105 

Currant Catsup 105 

Gooseberry Jam 105 

Governor's Sauce 105 



CR XII. 

LES. 



Pickled Cherries 105 

Pickles 106 

Plum Catsup 107 

Ripe Tomato Soy 107 

Small Cucumber Pickles 106 

Spiced Currants 107 

Spiced Plums 107 

Syrup for One Gallon Sweet 

Pickles 107 

Tomato Catsup 106- 



122 



INDEX. 



CHAPTER XIII. 



CONFECTIONERY. 



Alfred Whitney's Fudge 108 

A Sweet Disposition 108 

Chocolate Candy 108 

Chocolate Caramels 108 

Fig Candy 109 

Fondant 109 

Lemon Drops 109 

Molasses Taffy 109 

Panochi 110 

Peanut Brittle 109 

Pralanns 110 



Pulled Sugar Candy 110 

Roley Poley Candy 110 

Stuffed Dates Ill 

Sugared Walnuts Ill 

To Prevent Candy from Boil 

ing Over Ill 

To Prevent Candy from Burn- 
ing Ill 

Turkish Delight Ill 

White Sugar Candy Ill 



MISCELLANEOUS. 



Bread-crumb Omelet 116 

Cheese Crackers 113 

Cheese Fondu 112 

Cleaning for Wall Paper 112 

Eggs with Cheese 113 

Hints for Housekeepers 112 

Macaroni 114 

Marguerites 114 



Onion Souffle 115 

Orange Marmalade.. 114 

Orange Marmalade 114 

Poached Eggs with Sauce 116 

Stuffed Peppers 115 

Table Mustard 115 

To Use Up Stale Cheese 112 

To Wash Point Lace 113 









r 




X 




v ■( 


T 


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I 


-X 




I 









Do not H 

Metal Frame 

Office, N. W. Manufacf 

FACTORY: 

26 & 28 E. CHIC AC 

ST. RAUL, MINI\ 



. ...Telephone 1228 



A GOOD HOUSE DESERVES A 
OF SCREENS 



* 4 



Compliments of 

NORTHERN 
STEAMSHIP 
COMPANY 




JON 881899 



© FLIES - - - 

!N A HOUSE WITH OUR 

jyj ETAL .. 

FRAME SCREENS 

Do not Warp, Swell, or get out of Shape as do wooden ones. 

Metal Frame Window Screen Co. 

Office, N. W. Manufacturers' Association Market House. 
factory: a — f^~^^T 
26 & 28 E. CHICAGO AVE. ) Jtk2^S£ 

ST. PAUL, MINN. 




....Telephone 1223.... 



A GOOD HOUSE DESERVES A GOOD SET 
OF SCREENS. 




Piano. 



DEALERS IN 



Musical Instruments 

....AND.... 

Sheet Music 

WEST SUPERIOR STREET, 

. DULUTH, MINNESOTA. 



ONE OF THE MOST SUCCESSFUL REMEDIES 



OF THE AGE 



Phipps Catarrhal Cream 




This Remedy is Sure 
and Gives 
Relief Instantly 

It is applied into the nostrils 
with the little finger or the tube ! 
accompanying each 50 cent tube, j \ 

IT IS NOT LIKE 
ANY OTHER 

It reaches the sore spot. 

It purifies the breath. 

It cleanses and heals the ulcer. 

It cures HAY FEVER 

relief in a few moments 
so you can breathe easily. 

Send for a Tube or get from 
your druggist. 

Price 60 Cents 

PRUSSIAN REMEDY CO., 

St. Paul, Minn. 



YOU'LL l-KI THE PEOPLE YOU- ^ 



LIBRARY OF CONGRESS 



0 014 488 782 7 • 

- Big » HS-O MIBI- 



Fopalaritjris always a test of excellence,, 
' i . These are very good reasons why the most 
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Speed, Luxury, Safety, .. 

Close i"<i n ccdons v 

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TRY fT AND^BE^CONVINCED. 

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WEST " SUPERIOR, to air .Northwestern arid Pacific 
' ; • Coast" points. Direct route to Republic Camp - 
and the KLootenai. Country . 



Illustrated isforifeatios from all Great Northern ticket agents or by writing. 



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